The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples
In this study, we found grinding conditions retard the changes in color and loss in phenolic compounds and antioxidant activity of ground apples. This new finding can be helpful for engineers and scientists to control and optimize the grinding system by retaining the high nutritional values of apple products.
Source: Journal of Food Science - Category: Food Science Authors: Ah –Na Kim,
Kyo‐Yeon Lee,
Hyun‐Jin Kim,
Jiyeon Chun,
William L. Kerr,
Sung‐Gil Choi Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
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