Content area
Abstract
Phenolic compounds, organic acids and free amino acids of quince were evaluated, before and after jam processing, to test the effect of thermal processing in these compounds. In addition, the composition of jams prepared with peeled and unpeeled quinces was compared. Phenolics, organic acids and free amino acids were analysed by HPLC/DAD, HPLC/UV and GC/FID, respectively.[PUBLICATION ABSTRACT]
Details
Title
Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)
Author
Silva, Branca Maria; Andrade, Paula Branquinho; Gonçalves, Ana Claúdia; Seabra, Rosa Maria; Oliveira, Maria Beatriz; Ferreira, Margarida Alice
Pages
385-389
Publication year
2004
Publication date
Mar 2004
ISSN
14382377
e-ISSN
14382385
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
633506826
Copyright
Springer-Verlag 2004