11
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Most cited references51

          • Record: found
          • Abstract: not found
          • Article: not found

          Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity

            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Texture is a sensory property

              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation.

              Different fractions of sea buckthorn fruits were investigated for antioxidant activity and its relationship to different phytonutrients. Capacity to scavenge radicals of the crude extract, like the phenolic and ascorbate extracts, decreased significantly with increased maturation. The changes were strongly correlated with the content of total phenolics and ascorbic acid. Antioxidant capacity of the lipophilic extract increased significantly and corresponded to the increase in total carotenoids. The phenolic fractions made a major contribution to the total antioxidant capacity due to the high content of total phenolics. The lipophilic fractions were most effective if the comparison was based on the ratio between antioxidant capacity and content of antioxidants. The crude extract of fruits showed the highest inhibitory effect in both 2,2-azobis(2,4-dimethylvaleronitrile) (AMVN) and ascorbate-iron induced lipid peroxidations. The aqueous and ascorbate-free extracts showed higher inhibition in the AMVN assay, but lower inhibition in ascorbate-iron induced peroxidation, than the lipophilic extract.
                Bookmark

                Author and article information

                Journal
                Food and Bioprocess Technology
                Food Bioprocess Technol
                Springer Science and Business Media LLC
                1935-5130
                1935-5149
                April 2014
                May 26 2013
                April 2014
                : 7
                : 4
                : 975-989
                Article
                10.1007/s11947-013-1123-7
                f4351388-26bc-4952-8ee4-f26faaf46240
                © 2014

                http://creativecommons.org/licenses/by/2.0

                History

                Comments

                Comment on this article