Efficient degradation of Azorubin S colourant in the commercial jam-jelly food samples using TiO2-CoFe2O4 nanocomposites in visible light
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DOI: 10.1016/j.materresbull.2017.01.012
Abstract: Abstract A series of TiO 2 -CoFe 2 O 4 nanocomposites, with different compositions of TiO 2 and CoFe 2 O 4 was synthesized by ex-situ method to enhance the activity of bare TiO 2… read more here.
Keywords: tio cofe; degradation azorubin; visible light; tio ... See more keywords
Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
Sign Up to like & getrecommendations! Published in 2018 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2018.02.002
Abstract: Abstract Background Fruits are the rich source of bioactive compounds (vitamins, phenolics, carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits available for consumption during off-season, the fruits are processed into shelf-stable… read more here.
Keywords: storage; review; jam jelly; bioactive compounds ... See more keywords