Assessment of the stability of catechin-enriched extracts obtained from Arbutus unedo L. fruits: Kinetic mathematical modeling of pH and temperature properties on powder and solution systems

Author:

Albuquerque Bianca R.,Prieto M.A.,Barros Lillian,Ferreira Isabel C.F.R.

Funder

Foundation for Science and Technology

Celeide Pereira

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference53 articles.

1. The arbutus berry: studies on its color and chemical characteristics at two mature stages;Alarcão-E-Silva;J. Food Compos. Anal.,2001

2. Comparison and optimization of maceration/microwave/ultrasound extraction techniques for the production of a catechin extract from Arbutus Unedo L. fruit by-products using response surface methodology;Albuquerque;Ind. Crops Prod. Int.,2016

3. Green tea catechins during food processing and storage: a review on stability and detection;Ananingsih;Food Res. Int.,2013

4. Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties;Barros;Food Chem.,2010

5. The strawberry tree (Arbutus unedo L.) selection in Turkey;Celikel;Sci. Hortic. (Amsterdam),2008

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