Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder

LWT

Volumn 78, Issue , 2017, Pages 235-240

  Cheng, An Wei ^a,b   Xie, Hong Xia ^a,b   Qi, Yan ^a,b   Liu, Chao ^a,b   Guo, Xu ^a,b   Sun, Jin Yue ^a,b   Liu, Li Na ^a,b  

^a SHANDONG PEANUT RESEARCH INSTITUTE   (China)

^b Key Laboratory of Agro products Processing Technology of Shandong Province   (China)

Author keywords

Anthocyanin; Bayberry fruit; Polyphenol; Qualitative characteristic

Indexed keywords

ANTHOCYANINS; FRUITS;

BROWNING INDEX; POLYPHENOLIC CONTENT; POLYPHENOLS; PROTOCATECHUIC ACID; QUALITATIVE CHARACTERISTICS; SPRAY-DRIED POWDERS; STORAGE PERIODS; TOTAL POLYPHENOLS;

SPRAY DRYING;

EID: 85007472473     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.027     Document Type: Article

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