✦ LIBER ✦

Phenolic Content of Strawberry Spreads during Processing and Storage

✍ Scribed by Kadivec, Mirta; Može Bornšek, Špela; Polak, Tomaž; Demšar, Lea; Hribar, Janez; Požrl, Tomaž

Book ID: 120986383
Publisher: American Chemical Society
Year: 2013
Tongue: English
Weight: 993 KB
Volume: 61
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf4035767

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in Phenolic Compounds During Sto

Changes in Phenolic Compounds During Storage of Pasteurized Strawberry

✍ Oliveira, Ana; Almeida, Domingos P. F.; Pintado, Manuela 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 411 KB

CAUSATIVE FACTORS OF COLOR DETERIORATION

CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE

✍ J.E. ABERS; R.E. WROLSTAD 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 642 KB

Vitamin C content during processing and

Vitamin C content during processing and storage of pineapple

✍ Uckiah, A.; Goburdhun, D.; Ruggoo, A. 📂 Article 📅 2006 🏛 Emerald Group Publishing Limited 🌐 English ⚖ 293 KB

Changes during Storage in Conventional a

Changes during Storage in Conventional and Ecological Wine: Phenolic Content and Antioxidant Activity

✍ Zafrilla, Pilar; Morillas, Juana; Mulero, Juana; Cayuela, José M.; Martínez-Cach 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 72 KB

Influence of different pectins, process

Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads

✍ Holzwarth, Melanie; Korhummel, Sabine; Siekmann, Therese; Carle, Reinhold; Kamme 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 607 KB

Influence of postharvest processing and

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

✍ Ryszard Amarowicz; Reinhold Carle; Gerhard Dongowski; Alessandra Durazzo; Rudolf 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 711 KB

## Abstract The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, mon