Impact of canning and storage on apricot carotenoids and polyphenols-Reference-Cited by-同舟云学术

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Impact of canning and storage on apricot carotenoids and polyphenols

Published:2018-02 Issue: Volume:240 Page:615-625
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Le Bourvellec Carine,Gouble Barbara,Bureau Sylvie,Reling Patrice,Bott Romain,Ribas-Agusti Albert,Audergon Jean-Marc,Renard Catherine M.G.C.

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Processing induced changes in total phenolics and procyanidines in cligstone peaches;Asami;Journal of the Science of Food and Agriculture,2003

2. Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.) characterization of 28 cultivars;Aubert;Journal of Agriculture and Food Chemistry,2007

3. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage;Benlloch-Tinoco;Food Chemistry,2015

4. La spectroscopie infrarouge et ses applications analytiques;Bertrand,2000

5. Processing and storage effects on procyaniidns composition and concentration of processed blueberry products;Brownmiller;Journal of Agriculture and Food Chemistry,2009

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