Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities-Reference-Cited by-同舟云学术

Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Published:2021-02 Issue: Volume:39 Page:100802
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kim Ah-Na,Lee Kyo-Yeon,Rahman M. Shafiur,Kim Hyun-Jin,Kerr William L.,Choi Sung- Gil

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

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3. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007

4. Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment;Aka;Food Chemistry,2013

5. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu;Journal of Food Engineering,2006

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