Effect of freezing and thawing methods and cryo-protective supplements added on the content of total polyphenols, anthocyanins, and antioxidant capacity in frozen strawberries
2008
Kolniak, J.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The objective of the study was to determinate the effect of freezing and thawing methods, as well as of cryo-protective supplements added after 6 months of storage at -20 deg C on the durability of phenolic compounds and antioxidant capacity in fresh and freeze-stored strawberries. The content of total polyphenols and anthocyanins was compared in fresh and freeze-stored strawberries. Moreover, in thawed strawberries their antioxidant capacity was determined. The accomplished study proved that the quick, liquid N2 freezing process impacted more satisfactorily the values of antioxidant capacity and the content of total polyphenols than the conventional freezing in a freezer, as did the quick thawing in microwave device compared to thawing at 20 deg C during a period or 20 hours
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