Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries-Reference-Cited by-同舟云学术

Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries

Published:2009-03 Issue:2 Volume:42 Page:581-586
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Oszmiański Jan,Wojdyło Aneta,Kolniak Joanna

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Influence of jam processing on the radical scavenging activity and phenolic content in berries;Amakura;Journal of Agricultural and Food Chemistry,2000

4. Osmotic concentration at low temperature of frozen strawberry halves. Effect of glycerol, glucose and sucrose solutions on exudate loss during thawing;Garrote;Lebensmittel-Wissenschaft und-Technologie,1989

5. Concentrations of proanthocyanidins in common foods and estimations of normal consumption;Gu;Journal of Nutrition,2004

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