Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

Summary Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin composition (the...

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Veröffentlicht in:	International journal of food science & technology 2013-10, Vol.48 (10), p.2071-2077
Hauptverfasser:	Amaro, Luís F., Soares, M. Teresa, Pinho, Carina, Almeida, Isabel F., Pinho, Olívia, Ferreira, Isabel M. P. L. V. O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidants Biological and medical sciences Colour Composition effects Food industries Food science Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology Jams processing radical scavenging activity Radicals Reduction Scavenging Storage storage conditions Strawberries strawberry jams
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