Publicação
Flavan-3-ol composition of strawberries
| Resumo: | During processing and storage of strawberry-derived products (jams. juices, purees, etc) a change of colour takes place from the original bright red to a brown hue. Anthocyanin transformations and browning reactions involving either phenolic compounds or reducing sugar are responsible for this change. |
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| Autores principais: | Lopes-da-Silva, M.F. |
| Outros Autores: | Santos-Buelga, Celestino; Rivas-Gonzalo, Julián C.; Escribano-Bailón, M. Teresa |
| Assunto: | Strawberry varieties Flavan-3-ol composition HPLC-DAD-MS analysis Catechin-derived flavanols |
| Ano: | 2004 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | During processing and storage of strawberry-derived products (jams. juices, purees, etc) a change of colour takes place from the original bright red to a brown hue. Anthocyanin transformations and browning reactions involving either phenolic compounds or reducing sugar are responsible for this change. |
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