The quality and antioxidant activity of commercial apple juices
2011
Pluciennik, E.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa | Kolniak-Ostek, J. | Oszmianski, J.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The influence of storage temperature on turbidity, phenolic compounds content and antioxidant capacity of clear and cloudy apple juices was investigated. Cloudy juices from the same producer have higher content of polyphenolic compounds and antioxidant capacity than clear juices. After 6 months storage time, study showed an increase in juices turbidity, and decrease in antioxidant capacity and polyphenolic compounds content identified by HPLC
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