Effect of Storage on the Physico-Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers

Journal of Food Science

Volumn 81, Issue 3, 2016, Pages C569-C577

  Concha Meyer, Anibal A ^a   D'Ignoti, Valeria ^a   Saez, Barbara ^a   Diaz, Ricardo I ^a   Torres, Carolina A ^b  

^a Centro de Estudios en Alimentos Procesados (CEAP)   (Chile)

^b UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Antioxidant; Fruit leather; Kiwi; Storage; Strawberry

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; WATER;

ACTINIDIA; ANIMAL; CHEMISTRY; CHILE; COLOR; DESICCATION; DIET; EUROPE; FAST FOOD; FOOD ANALYSIS; FOOD STORAGE; FRAGARIA; FRUIT; HUMAN; PH; TEMPERATURE;

ACTINIDIA; ANIMALS; ANTIOXIDANTS; CHILE; COLOR; DESICCATION; DIET; EUROPE; FOOD ANALYSIS; FOOD STORAGE; FRAGARIA; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; PHENOLS; PLANT EXTRACTS; SNACKS; TEMPERATURE; WATER;

EID: 84959525532     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13214     Document Type: Article

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