Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

Pubblicato online: 08 mag 2018

Pagine: 97 - 102

Ricevuto: 13 nov 2016

Accettato: 23 nov 2017

DOI: https://doi.org/10.2478/prolas-2018-0016

Parole chiave

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.