Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

Journal of Food Science and Technology

Volumn 55, Issue 10, 2018, Pages 3979-3990

  Kaprasob, Ratchadaporn ^a   Kerdchoechuen, Orapin ^a   Laohakunjit, Natta ^a   Thumthanaruk, Benjawan ^b   Shetty, Kalidas ^c  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^c NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Condensed tannins; Hydrolysable tannins; Sweet fruity aroma; Total phenolics; Vitamin C

Indexed keywords

ANTIOXIDANTS; BACILLI; FERMENTATION; FLAVONOIDS; FLAVOR COMPOUNDS; FREE RADICALS; FRUIT JUICES; FRUITS; ODORS; VOLATILE ORGANIC COMPOUNDS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; CONDENSED TANNINS; PHYSICO-CHEMICAL QUALITY; RADICAL SCAVENGING ACTIVITY; SWEET FRUITY AROMA; TOTAL PHENOLICS; VITAMIN C;

TANNINS;

EID: 85049605008     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-018-3323-7     Document Type: Article

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