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dc.contributor.authorLafarga, Tomás
dc.contributor.authorAguiló‐Aguayo, Ingrid
dc.contributor.authorBobo, Gloria
dc.contributor.authorChung, Andrea V.
dc.contributor.authorTiwari, Brijesh K.
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-04-05T16:05:15Z
dc.date.available2019-06-25T09:42:21Z
dc.date.issued2018-05-24
dc.identifier.citationLafarga, Tomás, Ingrid Aguiló-Aguayo, Gloria Bobo, Andrea V. Chung, and Brijesh K. Tiwari. 2018. "Effect Of Storage On Total Phenolics, Antioxidant Capacity, And Physicochemical Properties Of Blueberry (Vaccinium Corymbosum L.) Jam". Journal Of Food Processing And Preservation 42 (7): e13666. Wiley. doi:10.1111/jfpp.13666.ca
dc.identifier.issn0145-8892ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/264
dc.description.abstractThis study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly reduced during storage (p<.05). Overall, results demonstrated the significant effect ofstorage temperature and time on the color degradation and on the texture of the samples studied(p<.05). The total antioxidant activity was significantly affected by temperature as the total anti-oxidant activity retention of samples stored at 48C was significantly higher to that of the samplesstored at either 25 or 358C after a 56-day storage period (p<.05). A strong positive correlationwas found between the total phenolic content and the antioxidant activity withR2ranging from0.617 to 0.716. Results obtained herein suggested that blueberry jams should be refrigerated tobetter retain their overall quality attributes and their antioxidant capacityca
dc.format.extent19ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofJournal of Food Processing and Preservationca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jamca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1111/jfpp.13666ca
dc.contributor.groupPostcollitaca


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