Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

Food and Bioprocess Technology

Volumn 8, Issue 9, 2015, Pages 1838-1844

  Oliveira, Ana ^a   Coelho, Marta ^a   Alexandre, Elisabete M C ^a   Almeida, Domingos P F ^b   Pintado, Manuela ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Anthocyanin; Fragaria ananassa; Freezing; Fruit processing; Pasteurization; Preservation technology

Indexed keywords

ANTHOCYANINS; CARBOHYDRATES; ELLAGIC ACID; FLAVONOIDS; FREEZING; FRUITS; PASTEURIZATION;

EPICATECHIN; EPIGALLOCATECHIN GALLATE; EXTRACTABILITY; FRAGARIA; FROZEN STORAGE; FRUIT PROCESSING; PELARGONIDIN; PRESERVATION TECHNOLOGIES;

FOOD STORAGE;

EID: 84947615518     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1539-3     Document Type: Article

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