The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity
Salvatore Velotto, Rosa Palmeri, Vincenzo Alfeo, Ignazio Maria Gugino, Biagio Fallico, Giovanni Spagna, Aldo Todaro
Topics & Concepts
PolyphenolFood scienceOrganolepticChemistryAntioxidantVitamin CJAMSAnthocyaninSonicationVitaminAntioxidant capacityChromatographyBiochemistryFreezing and Crystallization ProcessesPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling