Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria×ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures-Reference-Cited by-同舟云学术

Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria×ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures

Published:2014-03 Issue: Volume:146 Page:412-422
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mazur Sebastian Piotr,Nes Arnfinn,Wold Anne-Berit,Remberg Siv Fagertun,Martinsen Berit Karoline,Aaby Kjersti

Funder

Norwegian Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Phenolic compounds in strawberry (Fragaria×ananassa Duch.) fruits; composition in 27 cultivars and changes during ripening;Aaby;Food Chemistry,2012

2. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa);Aaby;Journal of Agricultural and Food Chemistry,2005

3. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage;Aaby;Journal of Agricultural and Food Chemistry,2007

4. Bøgh-Sørensen, L. (2002). Dry matter in foodstuffs. The vacuum method. In Nordic committee on food analysis. Espoo, Finland, 169

5. Color stability of strawberry jam as affected by cultivar and storage temperature;García-Viguera;Journal of Food Science,1999

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