Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts - A kinetic study

Journal of Food Engineering

Volumn 171, Issue , 2016, Pages 200-207

  Turturicə, Mihaela ^a   Stənciuc, Nicoleta ^a   Bahrim, Gabriela ^a   Râpeanu, Gabriela ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Anthocyanins; Degradation kinetics; Fluorescence; Plum; Polyphenols; Thermal treatment

Indexed keywords

ANTHOCYANINS; DEGRADATION; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; KINETIC THEORY; KINETICS; POLYPHENOLIC COMPOUNDS; RATE CONSTANTS; TEMPERATURE DISTRIBUTION;

ANTI-OXIDANT ACTIVITIES; DEGRADATION KINETICS; DEGRADATION RATE CONSTANTS; FIRST-ORDER KINETIC MODELS; FLUORESCENCE INTENSITIES; MULTI-COMPONENT SYSTEMS; PLUM; POLYPHENOLS;

FLUORESCENCE;

EID: 84946781943     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.10.024     Document Type: Article

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