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Changes in glucosinolate and flavonoid contents of capers (Capparis spp.) during processing | Kapari (Capparis spp.) acılık bileşenleri ve flavonoidlerin proses sırasındaki değişimi

2008

Yemiş, O., Ankara Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering

AGROVOC Keywords
almacenamiento antioxidantes antioxidants antioxydant application brines capparis chemical composition chromatographie chromatography color colour composition composition chimique couleur encurtidos flavonoides flavonoids glucosinolate glucosinolates glucosinolatos hplc lactic acid bacteria ph phenolic content pickles procesamiento processing sales salmuera salts saumure sel semi conservas semi-conserve semipreserved foods stockage storage traitement turkey turquie
Bibliographic information
Publisher
Ankara Univ., Graduate School of Natural and Applied Sciences
Pagination
101 p.
Other Subjects
Teneur en pha©nols; Bacterias acidolaicticas; Flavonoa¯de; Cromatografa­a; Turqua­a; Composicia³n quimica; Contenido fena³lico; Bacta©rie lactique
Language
Turkish
Note
Summaries (En, Tr)
21 tables
26 fig.
ref.
Thesis (PhD in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ankara Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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