Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
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DOI: 10.1016/j.jfoodeng.2018.06.028
Abstract: Abstract Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3- O -rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3- p -coumaroylquinic acids), and… read more here.
Keywords: cherry prunus; prunus avium; film; food ... See more keywords