Pregled bibliografske jedinice broj: 1093481
Properties of strawberries puree stored in the freezer
Properties of strawberries puree stored in the freezer // Italian journal of food sciences, 32 (2020), 4; 945-955 doi:10.14674/IJFS.1858 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1093481 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Properties of strawberries puree stored in the
freezer
Autori
Obradović, Valentina ; Ergović Ravančić, Maja ; Marčetić, Helena ; Škrabal, Svjetlana
Izvornik
Italian journal of food sciences (1120-1770) 32
(2020), 4;
945-955
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
antioxidant activity ; polyphenols ; rheology ; strawberries
Sažetak
Four different strawberry varieties were used for puree production and stored at -18 ºC for 12 months. Every three months samples were tested for rheological parameters, polyphenols content and antioxidant activity. Mathematical models for rheological behaviour of the samples were determined together with consistency coefficient (k) and flow behaviour index (n). Fluidity of the samples increased over time, but pseudoplastic behaviour remained through tested period. The biggest decrease of polyphenol content was observed between 9 and 12 months of storage, while antioxidant activity decreased the most during first three months by DPPH and ABTS method.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Veleučilište u Požegi
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
Uključenost u ostale bibliografske baze podataka::
- EBSCO Publishing
- Index Copernicus Journal Master List (PL)
