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The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples.
Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Hyun-Jin; Chun, Jiyeon; Kerr, William L; Choi, Sung-Gil.
Affiliation
  • Kim AN; Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea.
  • Lee KY; Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea.
  • Kim HJ; Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea.
  • Chun J; Div. of Food Science and Technology, Sunchon Natl. Univ., Suncheon, 57922, Korea.
  • Kerr WL; Dept. of Food Science and Technology, Univ. of Georgia, 100 Cedar Street, Athens, GA, U.S.A.
  • Choi SG; Div. of Food Science and Technology (Inst. of Agriculture and Life Sciences), Gyeongsang Natl. Univ., Jinju, 52828, Korea.
J Food Sci ; 83(12): 3019-3026, 2018 Dec.
Article in En | MEDLINE | ID: mdl-30440087
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Ascorbic Acid / Temperature / Water / Malus / Food Handling Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2018 Document type: Article Country of publication: Estados Unidos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Ascorbic Acid / Temperature / Water / Malus / Food Handling Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2018 Document type: Article Country of publication: Estados Unidos