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Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning

Plazas Ávila, María de la O; López Gresa, Mª Pilar; Vilanova Navarro, Santiago; Torres Vidal, Cristina; Hurtado Ricart, María; Gramazio, Pietro; Andújar Pérez, Isabel; Herraiz García, Francisco Javier; Belles Albert, José Mª; Prohens Tomás, Jaime (American Chemical Society, 2013-09-18)

Eggplant (Solanum melongena) varieties with increased levels of phenolics in the fruit present enhanced functional quality, but may display greater fruit flesh browning. We evaluated 18 eggplant accessions for fruit total ...
Spray drying of soymilk: evaluation of process yield and product quality

Olmos, Bruna; Penha, Camila; Kurozawa, Louise (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The aim of this work was to evaluate the effect of inlet air temperature and gum Arabic concentration on yield of spray drying of soymilk and powder quality (moisture content, water activity and antioxidant capacity). ...

Mostrando ítems 1-2 de 2