Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions
- Author
- WICKLUND, Trude1 ; ROSENFELD, Hans J2 ; MARTINSEN, Berit K3 ; SUNDFØR, Margareth W2 ; LEA, Per3 ; BRUUN, Tor1 ; BLOMHOFF, Rune4 ; HAFFNER, Karin2
[1] Department of Chemistry, Biotechnology and Food Science, Agricultural University of Norway, P.O. Box 5003, 1432 Ås, Norway
[2] Department of Plant and Environmental Sciences, Agricultural University of Norway, P.O. Box 5003, 1432 Ås, Norway
[3] Matforsk, Norwegian Food Research Institute, Osloveien 1, 1430 Ås, Norway
[4] Institute for Nutrition Research, Faculty of Medicine, University of Oslo, Blindern, 0316 Oslo, Norway - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2005, Vol 38, Num 4, pp 387-391, 5 p ; ref : 21 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidants Jam Pigments Strawberry
- Keyword (fr)
- Antioxydant Confiture Conservation aliment Cultivar Entreposage Fragaria Fraise(fruit) Pigment Angiospermae Dicotyledones Fruit Rosaceae Spermatophyta
- Keyword (en)
- Antioxidant Jam Food preservation Cultivar Warehousing Fragaria Strawberry Pigments Angiospermae Dicotyledones Fruit Rosaceae Spermatophyta
- Keyword (es)
- Antioxidante Confitura Conservación alimento Cultivar Almacenamiento Fragaria Fresa(fruta) Pigmento Angiospermae Dicotyledones Fruto Rosaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16474794
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2004.06.017 
https://dx.doi.org/10.1016/j.lwt.2004.06.017
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