Quality changes found in the stored cranberry (Vacinum oxycoccus L.) and cowberry (Vaccinium vitis-idaea L.) syrups manufactured using different methods
2007
Michalczyk,M. | Macura, R.,Akademia Rolnicza, Krakow (Poland). Katedra Chlodnictwa i Koncentratow Spozywczych | Zlobecki, A.,Akademia Rolnicza, Krakow (Poland). Katedra Inzynierii Mechanicznej i Agrofizyki
In this paper, the granberry and cowberry syrups manufactured using three modified home methods were characterized with regard to their biologicaly active substances (anthocyanins, polyphenols, vitamin C), as well as to their antioxidant activity and colour. In the syrups stored, their total phenolic content increased until the fourth month, and the reducing strength, an indicator of antioxidant properties, increased until the eighth month. The content of the remaining compounds, including vitamin C, significantly decreased. Anthocyanins contained in the cowberry passed into the syrups less effectively than those originating from the cranberry, and, also, they faster decomposed during the storage period
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