Changes in ellagic acid content and total antioxidant activity during different production methods and storage conditions of pomegranate juice | Nar suyunda farklı üretim ve depolama koşullarında ellajik asit ve toplam antioksidan aktivitelerindeki değişimler
2008
Uzuner, S., Hacettepe Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering
anglais. In this research, on raw pomegranate juice, fining pomegranate juice, thermic concentration and pomegranate juice sample obtained from concentrate were studied. Influences of storage at refrigerator temperature (+4ºC) for 150 days on total phenolic compounds, color, antioxidant activity and phenolic acids such as ellajic acid in samples after fining, pasteurization and concentration processes were investigated.
Afficher plus [+] Moins [-]turc. Bu araştırmada taze sıkılmış ve yalnızca filtre edilmiş bulanık nar suyu, berraklaştırılmış nar suyu, termik konsantrasyon ve konsantreden elde olunan nar suyu örnekleri üzerinde çalışılmıştır.
Afficher plus [+] Moins [-]Mots clés AGROVOC
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