Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp-Reference-Cited by-同舟云学术

Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

Published:2017-01-31 Issue:6 Volume:68 Page:682-694
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Gonçalves Gilma Auxiliadora Santos¹,Resende Nathane Silva²,Carvalho Elisângela Elena Nunes²,Resende Jaime Vilela de²,Vilas Boas Eduardo Valério de Barros²

Affiliation:

1. Department of education Federal Institute of Education, Science and Technology Southeast - MG, Barbacena campus, Barbacena, Minas Gerais, Brazil;

2. Food Science Department, Federal University of Lavras, University Campus, Lavras, Minas Gerais, Brazil

Funder

National Council for Scientific and Technological Development

Coordination for the Improvement of Higher Education Personnel

Foundation for Research Support of the State of Minas Gerais

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2017.1283681

Reference43 articles.

1. Characterization of Phenolic Compounds in Strawberry (Fragaria × ananassa) Fruits by Different HPLC Detectors and Contribution of Individual Compounds to Total Antioxidant Capacity

2. Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity

3. Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube-Mass Spectrometry

4. Vitamin C (Ascorbic Acid)

5. Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

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