Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry-Reference-Cited by-同舟云学术

Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

Published:2013-05 Issue: Volume: Page:n/a-n/a
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Amaro Luís F.,Soares M. Teresa¹,Pinho Carina¹,Almeida Isabel F.²,Pinho Olívia,Ferreira Isabel M. P. L. V. O.¹

Affiliation:

1. REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal

2. Laboratório de Tecnologia Farmacêutica; Departamento de Ciências do Medicamento; Faculdade de Farmácia, Universidade do Porto; Centro de Investigação em Ciências Farmacêuticas; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference35 articles.

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3. Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry;Cerezo;Food Chemistry,2010

4. Anthocyanins - nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,2000

5. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars;Cordenunsi;Food Chemistry,2005

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