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The effect of processing on chokeberry (Aronia Medik.) polyphenols

Hellström, Jarkko; Rajaniemi, Sirpa; Kivijärvi, Pirjo and Mattila, Pirjo (2007) The effect of processing on chokeberry (Aronia Medik.) polyphenols. In: NJF Report, Nordic Association of Agricultural Scientists, 3 (1), pp. 40-41.

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Chokeberries were processed into jams by mixing them with sucrose, water, pectin and citric acid and then boiled. Two different boiling times(5 min and 15 min) were tested.
The phenolic compounds in chokeberries were quite stable during the jam making and 70-75 % of the total phenols were recovered from the processed jams.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:chokeberry, polyphenols, processing
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Finland > Luke Natural Resources Institute
Related Links:http://www.njf.nu/filebank/files/20070409$210108$fil$3BGHMDxHaPL0C49DUdoA.pdf
Deposited By: Koistinen, Riitta
ID Code:16007
Deposited On:19 Aug 2009
Last Modified:12 Apr 2010 07:39
Document Language:English
Refereed:Not peer-reviewed

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