Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

Food Chemistry

Volumn 201, Issue , 2016, Pages 315-319

  Lee, Bonggi ^a   Seo, Jeong Dae ^b   Rhee, Jin Kyu ^c   Kim, Choon Young ^b  

^a Pusan National University   (South Korea)

^b Yeungnam University   (South Korea)

^c Ewha Womans University   (South Korea)

Author keywords

Antioxidant; Apple juice; Browning; Flavonoid; Onion extract

Indexed keywords

ANTIOXIDANTS; FRUITS; NUTRITION;

ANTI - BROWNING AGENTS; APPLE JUICE; BROWNING; FLAVONOID; NUTRITIONAL QUALITIES; ONION EXTRACT; RADICAL SCAVENGING ACTIVITY; TOTAL SOLUBLE SOLIDS;

FRUIT JUICES;

ALUMINUM CHLORIDE; ANTIOXIDANT; COPPER; FLAVONOID; PHENOL; REACTIVE OXYGEN METABOLITE;

ABTS RADICAL SCAVENGING ASSAY; APPLE JUICE; ARTICLE; CHELATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; FOOD COMPOSITION; GLYCATION; HEAT TREATMENT; HEATING; NUTRITIONAL VALUE; ONION; ANALYSIS; BEVERAGE; CHEMISTRY; FRUIT; HEAT; MALUS;

ANTIOXIDANTS; BEVERAGES; FLAVONOIDS; FRUIT; HOT TEMPERATURE; MALUS; NUTRITIVE VALUE; ONIONS;

EID: 84957014469     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.092     Document Type: Article

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