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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 6

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Food Composition and Analysis

Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

Gilma Auxiliadora Santos GonçalvesDepartment of education Federal Institute of Education, Science and Technology Southeast - MG, Barbacena campus, Barbacena, Minas Gerais, Brazil; Correspondence[email protected]
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Nathane Silva ResendeFood Science Department, Federal University of Lavras, University Campus, Lavras, Minas Gerais, BrazilView further author information

Elisângela Elena Nunes CarvalhoFood Science Department, Federal University of Lavras, University Campus, Lavras, Minas Gerais, BrazilView further author information

Jaime Vilela de ResendeFood Science Department, Federal University of Lavras, University Campus, Lavras, Minas Gerais, BrazilView further author information

Eduardo Valério de Barros Vilas BoasFood Science Department, Federal University of Lavras, University Campus, Lavras, Minas Gerais, BrazilView further author information

Pages 682-694 | Received 14 Nov 2016, Accepted 15 Jan 2017, Published online: 31 Jan 2017

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https://doi.org/10.1080/09637486.2017.1283681
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Lilia Neri, Marco Faieta, Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola & Paola Pittia. (2020) Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods 9:12, pages 1886.
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Mario G. Ferruzzi, Bruce R. Hamaker & Nicolas Bordenave. (2020) Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges. Food Chemistry 309, pages 125769.
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Merve Bulut, Özgür Bayer, Emrah Kırtıl & Alev Bayındırlı. (2018) Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer. International Journal of Refrigeration 88, pages 360-369.
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Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

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Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp

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