Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions
Author:
Affiliation:
1. Faculty of Agriculture University of Belgrade Belgrade Serbia
2. Faculty of Mechanical Engineering University of Belgrade Belgrade Serbia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15981
Reference68 articles.
1. Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries
2. Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments
3. Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures
4. Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit
5. Antioxidant and anticancer properties of berries
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