Influence of processing methods and storage on phenolic compounds and carotenoids of apricots
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109846
Abstract: Abstract Apricots are a rich source of phytochemicals such as carotenoids and phenolic compounds which contribute to their health promoting properties. Apricots are processed by several methods which include thermal treatment, drying etc. However, processing… read more here.
Keywords: storage; influence processing; phenolic compounds; processing methods ... See more keywords
Interaction of Different Drying Methods and Storage on Appearance, Surface Structure, Energy, and Quality of Berberis vulgaris var. asperma
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DOI: 10.3390/foods11193003
Abstract: Seedless barberry fruit is native small fruit in Iran. To examine the impact of various drying methods and storage on the biochemical attributes (Vitamin C, Anthocyanin, Phenol, pH, TA), color index (a*, b*, L*, ab,… read more here.
Keywords: methods storage; energy; berberis vulgaris; drying methods ... See more keywords