Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

BACKGROUND: Recently, an increased interest in the identification of valuable possibilities for preserving the antioxidant properties of products obtained by thermal processing of fruits rich in bioactive compounds can be noticed. In this regard, an extensive analysis is necessary in terms of therma...

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Detalles Bibliográficos
Autores principales: Poiana, Mariana-Atena, Alexa, Ersilia, Mateescu, Constantin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3334710/
https://www.ncbi.nlm.nih.gov/pubmed/22248151
http://dx.doi.org/10.1186/1752-153X-6-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3334710/
https://www.ncbi.nlm.nih.gov/pubmed/22248151
http://dx.doi.org/10.1186/1752-153X-6-4

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