Impact of canning and storage on apricot carotenoids and polyphenols

Carine Le Bourvellec,Barbara Gouble,Sylvie Bureau,Patrice Reling,Romain Bott,Albert Ribas-Agusti,Jean-Marc Audergon,Catherine M G C Renard

Food Chemistry（2018）

引用 33|浏览17

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摘要

•Apricot carotenoids are more stable than phenolics upon thermal treatments.•Polyphenol losses are mainly due to thermal degradation and leaching.•Apricot phenolic are more stable than carotenoids upon storage.

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关键词

Polyphenol,Carotenoid,Sugar,Acid,Processing

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