The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples-Reference-Cited by-同舟云学术

The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Published:2018-11-15 Issue:12 Volume:83 Page:3019-3026
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kim Ah–Na¹^ORCID,Lee Kyo‐Yeon¹,Kim Hyun‐Jin¹^ORCID,Chun Jiyeon²,Kerr William L.³^ORCID,Choi Sung‐Gil⁴

Affiliation:

1. Div. of Applied Life ScienceGyeongsang Natl. Univ. Jinju 52828 Korea

2. Div. of Food Science and TechnologySunchon Natl. Univ. Suncheon 57922 Korea

3. Dept. of Food Science and TechnologyUniv. of Georgia 100 Cedar Street Athens GA U.S.A

4. Div. of Food Science and Technology (Inst. of Agriculture and Life Sciences)Gyeongsang Natl. Univ. Jinju 52828 Korea

Funder

Korea Forest Service

National Research Foundation of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14389

Reference33 articles.

1. Antioxidant Determinations by the Use of a Stable Free Radical

2. Apple phytochemicals and their health benefits

3. Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

4. Thermal Degradation of Antioxidant Micronutrients in Citrus Juice: Kinetics and Newly Formed Compounds

5. Prospective Study of Fruit and Vegetable Consumption and Risk of Lung Cancer Among Men and Women

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