Concepedia

Colour and flavour changes during osmotic dehydration of fruits

Coralia Osorio, Martha S Franco, Maria Paola Castaño, M. Lourdes González-Miret, Francisco J. Heredia, Alicia Lucía Morales

Innovative Food Science & Emerging Technologies · 2007 · 95 citations · 12 references

DOI

Concepts

References

12

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

M. Mónica Giusti, Ronald E. Wrolstad · Current Protocols in Food Analytical Chemistry · 2001 · 3K citations

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Evaluation of colour properties and chemical quality parameters of cactus juices

Florian C. Stintzing, Andreas Schieber, Reinhold Carle · European Food Research and Technology · 2003 · 355 citations

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Osmotic pre-treatments in fruit processing: chemical, physical and structural effects

D. Torreggiani, G. Bertolo · Journal of Food Engineering · 2001 · 241 citations

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Fruit and Vegetable Consumption

Claudio E. Pérez · PsycEXTRA Dataset · 2013 · 126 citations · Full text

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