Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers-Reference-Cited by-同舟云学术

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Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers

Published:2016-01-22 Issue:3 Volume:81 Page:C569-C577
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Concha‐Meyer Anibal A.¹,D'Ignoti Valeria¹,Saez Barbara¹,Diaz Ricardo I.¹,Torres Carolina A.²

Affiliation:

1. Centro de Estudios en Alimentos Procesados (CEAP) Avenida San Miguel #3425 Talca 3480137 Chile

2. Centro de Pomáceas, Univ. de Talca Av. Lircay s/n, Talca 3480137 Chile

Funder

Conicyt Regional/Gore Maule/CEAP

Centro de Pomaceas, University de Talca

Interdisciplinary Excellence Research Program on Healthy Aging (PIEI-ES) group, University de Talca

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13214

Reference71 articles.

1. Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage

2. Thermal degradation kinetics of anthocyanin and visual colour of plum puree

3. MRP Anderson V Calderón Díaz de Santos Ediciones Microbiología alimentaria: metodología analítica para alimentos y bebidas 1999 100

4. Effect of drying and storage time on the physico-chemical properties of mango leathers

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