Effect of thermal processing on the phenolic profiles, antioxidant capacity, and volatile compounds of fig wines-Reference-Cited by-同舟云学术

Effect of thermal processing on the phenolic profiles, antioxidant capacity, and volatile compounds of fig wines

Published:2021-02-04 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Lu Yao¹²,Xu Kang¹,Song Yinghui³,Zhao Zhengtao⁴,Guo Mengmeng¹^ORCID

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai'an China

2. Jinan Fruit Research Institute China Supply and Marketing Cooperatives Jinan China

3. Technology and Promotion Center of Grape and Grape Wine in Penglai City Yantai China

4. College of Light Industry and Food Engineering Guangxi University Nanning China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15321

Reference36 articles.

1. Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects

2. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

3. Acetaldehyde: How to limit its formation during fermentation;Byrne S.;Australian Grapegrower & Winemaker,2017

4. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

5. Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey

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