Comparison of the effects of different processing methods on the quality of pear paste: Color, polyphenol compounds and antioxidant property-Reference-Cited by-同舟云学术

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Comparison of the effects of different processing methods on the quality of pear paste: Color, polyphenol compounds and antioxidant property

Published:2024-10 Issue: Volume:61 Page:104841
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Daqin,Ni Yang,Li Jinwei,Duan Zhenhua,Fan Liuping^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels;Abd Rahman;Innovative Food Science and Emerging Technologies,2018

2. Formulation, characterization, and storage stability of phytonutrient-rich carbonated kinnow Mandarin juice beverage;Aggarwal;Journal of Food Measurement and Characterization,2023

3. Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment;Arnous;Biochemical Engineering Journal,2010

4. Release and degradation of anthocyanins and phenolics from blueberry pomace during thermal acid hydrolysis and dry heating;Bener;Journal of Agricultural and Food Chemistry,2013

5. Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup;Borchani;Lwt,2019

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