Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology-Reference-Cited by-同舟云学术

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Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

Published:2016-12-29 Issue:3 Volume:52 Page:781-787
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Adorno Wantiê T.¹,Rezzadori Katia¹,Arend Giordana D.¹,Chaves Vitor C.²,Reginatto Flávio H.²,Di Luccio Marco¹,Petrus José C.C.¹

Affiliation:

1. Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil

2. Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13335/fullpdf

Reference25 articles.

1. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa);Aaby;Journal of Agricultural and Food Chemistry,2005

2. Phenolic compounds in strawberry (Fragaria × ananassa Duch.) fruits: composition in 27 cultivars and changes during ripening;Aaby;Food Chemistry,2012

3. Cryoconcentration technology in the bio-food industry: principles and applications;Aider;LWT - Food Science and Technology,2009

4. Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted;Aider;International Journal of Food Science and Technology,2012

5. Whey cryoconcentration and impact on its composition;Aider;Journal of Food Engineering,2007

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