کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10540058 963402 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea
چکیده انگلیسی
► The stability of intermediate moisture green tea apple products was studied at 30 °C. Stability rankings were dihydrochalcones, chlorogenic acid > flavan 3-ols > ascorbic acid. The half-life for antioxidant activity was 165 d at aw of 0.75. The anti-glycoxidative properties did not change over 2 months. Consumption of these products could inhibit oxidative- and glycoxidative-related diseases.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 127, Issue 2, 15 July 2011, Pages 589-595
نویسندگان
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