Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins-Reference-Cited by-同舟云学术

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Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins

Published:2016 Issue:3 Volume:22 Page:359-369
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Shao Dongyan¹,Zhang Lijuan²,Du Shuangkui²,Yokoyama Wallace³,Shi Junling¹,Li Nan¹,Wang Jixun⁴

Affiliation:

1. Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University

2. College of Food Science and Engineering, Northwest A & F University

3. Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, USDA

4. Institute of Horticulture, Xinjiang Academy of Agricultural Sciences

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/22/3/22_359/_pdf

Reference25 articles.

1. Arias R, Lee T-C, Logendra L, and Janes H. (2000). Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. J. Agric. Food Chem., 48, 1697-1702.

2. Babbar N, Oberoi HS, Uppal DS, and Patil RT. (2011). Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Res. Int., 44, 391-396.

3. Baiano A and Terracone C. (2011). Varietal differences among the phenolic profiles and antioxidant activities of seven table grape cultivars grown in the south of Italy based on chemometrics. J. Agric. Food Chem., 59, 9815-9826.

4. Brand-Williams W, Cuvelier M, and Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol., 28, 25-30.

5. Breksa III AP, Takeoka GR, Hidalgo MB, Vilches A, Vasse J, and Ramming DW. (2010). Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections. Food Chem., 121, 740-745.

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