Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 2. Effect of Novel Production Methods

There is a great interest in food components that possess possible health-protecting properties, as is the case with flavonoids. Previous research showed that conventional apple juice processing resulted in juices poor in flavonoids and with a low antioxidant activity. This paper shows that it is po...

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry 2004-05, Vol.52 (10), p.2840-2848
Main Authors:	van der Sluis, Addie A, Dekker, Matthijs, Skrede, Grete, Jongen, Wim M. F
Format:	Article
Language:	English
Subjects:	alcohols antioxidant activity antioxidants Antioxidants - analysis apple juice apple pomace apples Beverages - analysis Biological and medical sciences chlorogenic acid color cultivar cultivars diet enriched foods extraction flavonoids Flavonoids - analysis flavor food Food Handling - methods Food industries food processing fruit Fruit - chemistry Fruit and vegetable industries fruit pulp Fundamental and applied biological sciences. Psychology identification juice quality Malus - chemistry Phenols - analysis plant Polyphenols pomace quercetin sensory evaluation skin Species Specificity storage
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