Pureé A (70 ☌ for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. The pH values of jam and frozen pulp increased to a greater extent during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. Xavante) after processing into purées, coulis and jam changes during storage. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar blackberries (cv. However, antioxidant properties of these have not been evaluated. Thus, distinctive cultivars were created. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries.
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