Effect of different freezing methods on the bioaccessibility of strawberry polyphenols

International Journal of Food Science and Technology

Volumn 54, Issue 8, 2019, Pages 2652-2660

  Kamiloglu, Senem ^a  

^a Mevsim Gida Sanayi ve Soguk Depo Ticaret AS   (Turkey)

Author keywords

Flavonoids; Fragaria ananassa Duch; in vitro digestion; individual quick freezing; pelargonidin 3 glucoside; polyphenols

Indexed keywords

FLAVONOIDS; FOOD PRESERVATION; FREEZING; FRUITS; SPECTROPHOTOMETRY; THERMAL PROCESSING (FOODS);

ANTIOXIDANT CAPACITY; FRAGARIA; IN-VITRO DIGESTIONS; MAJOR ANTHOCYANINS; PELARGONIDIN; POLYPHENOLS; PRESERVATION TECHNIQUES; SPECTRO-PHOTOMETRIC METHOD;

ANTHOCYANINS;

EID: 85067334376     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14249     Document Type: Article

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