Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential-Reference-Cited by-同舟云学术

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

Published:2016-11-02 Issue:2 Volume:52 Page:313-328
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sette Paula¹²,Franceschinis Lorena¹,Schebor Carolina²³,Salvatori Daniela¹²

Affiliation:

1. PROBIEN (CONICET- Universidad Nacional del Comahue); Buenos Aires 1400 Neuquén 8300 Argentina

2. Members of CONICET; Godoy Cruz 2290; Buenos Aires C1425FQB; Argentina

3. Departamento de Industrias; Facultad de Ciencias Exactas y Naturales; Universidad de Buenos Aires; Buenos Aires Argentina

Funder

University of Comahue

Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas

National Agency for the Promotion of Scientific and Technical Research of Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13283/fullpdf

Reference48 articles.

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3. Bisulfite addition to anthocyanins: revisited structures of colourless adducts;Berké;Tetrahedron Letters,1998

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft & Technologie,1995

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