Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production
Author:
Affiliation:
1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P. R. China
Funder
China Agriculture Research System
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1471102
Reference46 articles.
1. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
2. Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
3. Apple polyphenol protects against cigarette smoke-induced acute lung injury
4. The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds
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