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Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces Cover

Influence of Heat Treatment Methods on Bioactive Compound Concentrations in Pumpkin – Guelder Rose (Viburnum opulus) Sauces

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
By: Liene Ozola and  Solvita Kampuse  
Open Access
|May 2018

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DOI: https://doi.org/10.2478/prolas-2018-0016 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 97 - 102
Submitted on: Nov 13, 2016
Accepted on: Nov 23, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
vacuum cooking,
vitamin C,
total phenols,
anthocyanins,
total carotenes,
antiradical activity (2,2-diphenil-1-picrylhydrazyl, DPPH)
Related subjects:
General interest,
Mathematics,
General mathematics

© 2018 Liene Ozola, Solvita Kampuse, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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