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Effect of the processing in the phenolic compounds content and antioxidant acti...

Zardo, Danianni Marinho; Alberti, Aline; Dantas, Ana Paula Campos; Guyot, Sylvain; Wosiacki, Gilvan; Nogueira, Alessandro

In the apple processing the phenolic compounds play a remarkable role in sensorial and functional aspects like color and flavor, and antioxidant activity, respectively. This work was done aiming to evaluate the effect of the different operations and the alcoholic fermentation in the phenol content and the antioxidant activity in apple wine processing. The phenol content of apple must without enzymatic oxidation...

Date: 2008   |   Origin: Oasisbr
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