Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Tembo, DT, Holmes, MJ and Marshall, LJ orcid.org/0000-0001-8162-703X (2017) Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58. pp. 40-51. ISSN 0889-1575

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Inc. This is an author produced version of a paper published in Journal of Food Composition and Analysis. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Adansonia digitata; Food composition; Food analysis; Bioactive compounds; Vitamin C; (−)-Epicatechin; Procyanidin B2; Antioxidant activity; Thermal processing; Storage
Dates:
  • Published: May 2017
  • Accepted: 5 January 2017
  • Published (online): 9 January 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Jan 2017 09:12
Last Modified: 09 Jan 2018 01:38
Published Version: https://doi.org/10.1016/j.jfca.2017.01.002
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jfca.2017.01.002

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