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Effect of processing and storage

Herbach, K.M. et al.. Effects of processing and storage on jnice colonr and hetacyanin stability of pnrple pitaya (Hylocereus polyrhizus) juice. Fur. Food Res. TechnoL, 224, 649, 2007. [Pg.96]

Zafrilla P, Ferreres F and Tomas-Barberan FA. 2001. Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. J Agric Food Chem 49(8) 3651-3655. [Pg.307]

However, other factors affecting flavonoid levels such as analytical variations, environmental factors, species characteristics, and the effects of processing and storage are more difficult to take into account when compiling the database. [Pg.240]

Finot, P.A. 1997. Effects of processing and storage on the nutritional value of food proteins. In Food Proteins and Their Applications (S. Damodaran and A. Paraf, eds), pp. 551 -577. Marcel Dekker Inc., New York. [Pg.255]

Van Mil, P.J.J.M., Jans, J.A. 1991. Storage stability of whole milk powder-effect of process and storage-conditions on product properties. Neth. Milk Dairy J. 45, 145-167. [Pg.464]

Figure 16. Effects of processing and storage temperature on oxidative stability as measured by peroxide value. (A) 1-qt container held for 7 weeks in storage. (B) Refined and bleached oil in 1-qt size container. Figure 16. Effects of processing and storage temperature on oxidative stability as measured by peroxide value. (A) 1-qt container held for 7 weeks in storage. (B) Refined and bleached oil in 1-qt size container.
Iversen, C.K. 1999. Black currant nectar Effect of processing and storage on anthocyanin and ascorbic acid content. J. Food Sci. 64(1 ) 37—41. [Pg.128]

Figure 5. Effect of processing and storage on the phenolics of Granny Smith apple juice. Unit operations code P, pressed juice H, heat treatment E, enzyme clarification F, fined NF, not fined Ft, filtered B, bottled single-strength juice C, concentrate and CS, stored concentrate. Figure 5. Effect of processing and storage on the phenolics of Granny Smith apple juice. Unit operations code P, pressed juice H, heat treatment E, enzyme clarification F, fined NF, not fined Ft, filtered B, bottled single-strength juice C, concentrate and CS, stored concentrate.
Interactions between polyphenols and aroma substances 170 NMR of effects of processing and storage on taro paste Structural analysis of red seaweed galactans of agar and carrageenan groups... [Pg.131]

M. L. Shively and S. Myers, Solid-state emulsions The effects of process and storage conditions, Pharm. Res. 10, 1071-1075(1993). [Pg.256]

Tatum, V. Chow C.K. Effects of processing and storage on fatty acids in edible oils. In Fatty acids in foods and their health implications. Chow, C.K. (Ed.), Marcel Deckker Inc. New York, 1992 pp. 337—351. [Pg.188]

Yankah, V.V. Ohshima, T. Koizumi C. Effect of processing and storage on some chemical characteristics and lipid composition of a Ghanaian fermented fish product. J. Sci. Food Agric. 1993, 63, 227—235. [Pg.188]

Bakkalbasi E, Mentes O, Artik N. Food ellagitannins—occurrence, effects of processing and storage. Crit Rev Food Sci Nutr. 2009 49 283-298. [Pg.99]

Scibisz, I. and Mitek, I. 2009. Effect of processing and storage conditions of phenolic compounds and antioxidant capacity of highbush blueberry jams. Pol. J. Food Nutr. Sci., 59,45-52. [Pg.592]

S DeSouza, R Eitenmiller. Effects of processing and storage on the folate content of spinach and broccoli. J Food Sci 51 626-628, 1986. [Pg.328]

See other pages where Effect of processing and storage is mentioned: [Pg.197]    [Pg.113]    [Pg.2632]    [Pg.438]    [Pg.23]    [Pg.281]    [Pg.284]    [Pg.284]    [Pg.120]    [Pg.131]    [Pg.88]    [Pg.89]    [Pg.195]    [Pg.395]    [Pg.7]   


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