The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace

LWT

Volumn 65, Issue , 2016, Pages 946-953

  Górnaś, Paweł ^a   Juhņeviča Radenkova, Karina ^a   Radenkovs, Vitalijs ^a   Mišina, Inga ^a   Pugajeva, Iveta ^b   Soliven, Arianne ^c   Segliņa, Dalija ^a  

^a Latvia University of Life Sciences and Technologies   (Latvia)

^b INSTITUTE OF FOOD SAFETY   (Latvia)

^c UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Anthocyanins; Ellagic acid; Flavonol glycosides; Fruit pomace; Polyphenols stability

Indexed keywords

ANTHOCYANINS; BAKERIES; ELLAGIC ACID; SUGARS;

BLACK CURRANT POMACE; FLAVONOL GLYCOSIDES; FRUIT POMACES; HIGHEST TEMPERATURE; POLYPHENOLS; SOUR CHERRY POMACES; THERMAL HYDROLYSIS; UNSTABLE COMPOUNDS;

FRUITS;

EID: 84952033319     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.09.029     Document Type: Article

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