Effect of Mash Maceration on the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice-Reference-Cited by-同舟云学术

Effect of Mash Maceration on the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice

Published:2004-10-28 Issue:24 Volume:52 Page:7306-7310
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mihalev Kiril¹,Schieber Andreas¹,Mollov Plamen¹,Carle Reinhold¹

Affiliation:

1. Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany, and Department of Food Preservation and Refrigeration Technology, Section Fruit and Vegetable Processing, University of Food Technologies, 26 Maritza Boulevard, 4000 Plovdiv, Bulgaria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049480u

Reference39 articles.

1. Cardiovascular disease and nutrient antioxidants: Role of low‐density lipoprotein oxidation

2. Apple juice inhibits human low density lipoprotein oxidation

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee;Nutrients;2024-08-23

2. Analytical characterization of flavan-3-ol-rich apple juices produced with the innovative spiral filter press technology;Food Research International;2024-03

3. Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration;Membranes;2022-10-23

4. Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction;Journal of Food Processing and Preservation;2022-01-20

5. Laccase-Mediated Flavonoid Polymerization Leads to the Pericarp Browning of Litchi Fruit;Journal of Agricultural and Food Chemistry;2021-12-10