| Autor: |
Janna CROPOTOVA, Urszula TYLEWICZ, Emiliano COCCI, Santina ROMANI, Marco DALLA ROSA |
| Přispěvatelé: |
Janna CROPOTOVA, Urszula TYLEWICZ, Emiliano COCCI, Santina ROMANI, Marco DALLA ROSA |
| Jazyk: |
angličtina |
| Rok vydání: |
2015 |
| Předmět: |
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| Popis: |
The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings. The aim was fully accomplished by analyzing apple fillings prepared in laboratory conditions under atmospheric pressure from aseptic apple puree (45 %) in a wide range of soluble solids and with different amounts of inulin and pectin according to the planned 2k factorial design with added central point. A correlation between antioxidant capacity evaluated by 2.2-diphenyl-1-picrylhydrazil radical (DPPH٠) assay and other chemical parameters of apple fillings such as water activity, pH, total polyphenols, 5-hydroxymethylfurfural content and non-enzymatic browning index were reported in the study. Antioxidant activity and the total polyphenols were directly correlated with each other (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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