Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure-Reference-Cited by-同舟云学术

Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

Published:2019-07-04 Issue:1 Volume:55 Page:136-145
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bochnak Justyna¹,Świeca Michał¹^ORCID

Affiliation:

1. Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14270

Reference37 articles.

1. The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour

2. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

3. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

4. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

5. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

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