Shelf life stability of red-fleshed plum nectars: role of polyphenol fortification on quality parameters-Reference-Cited by-同舟云学术

Shelf life stability of red-fleshed plum nectars: role of polyphenol fortification on quality parameters

Published:2014-04-12 Issue:10 Volume:49 Page:2307-2314
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Beer Dalene¹,Joubert Elizabeth¹²,Steyn Naomi²,Muller Magdalena²

Affiliation:

1. Post-Harvest and Wine Technology Division; Agricultural Research Council (ARC); Infruitec-Nietvoorbij; Private Bag X5026 Stellenbosch 7599 South Africa

2. Department of Food Science; Stellenbosch University; Private Bag X1 Matieland Stellenbosch 7602 South Africa

Funder

National Research Foundation of South Africa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference25 articles.

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3. Enhancing the polyphenol content of a red-fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol-rich extract from the skins;Beer;Journal of the Science of Food and Agriculture,2012

4. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices;Bermúdez-Soto;European Food Research and Technology,2004

5. Origin of the exceptional colour stability of the Zebrina anthocyanin;Brouillard;Phytochemistry,1981

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