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Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
Open Access
Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (
Viburnum opulus
) Sauces
Liene Ozola
Liene Ozola
and
Solvita Kampuse
Solvita Kampuse
| May 08, 2018
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
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Published Online:
May 08, 2018
Page range:
97 - 102
Received:
Nov 13, 2016
Accepted:
Nov 23, 2017
DOI:
https://doi.org/10.2478/prolas-2018-0016
Keywords
vacuum cooking
,
vitamin C
,
total phenols
,
anthocyanins
,
total carotenes
,
antiradical activity (2,2-diphenil-1-picrylhydrazyl, DPPH)
© 2018 Liene Ozola et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Liene Ozola
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
Solvita Kampuse
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia