A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning
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- 作者：Janna Cropotovaa ; jcropotova@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Urszula Tylewiczb ; c ; Emiliano Coccib ; Santina Romanib ; c ; Marco Dalla Rosab ; c
- 关键词：Fruit filling ; Browning ; Fluorescence microscopy ; 5-Hydroxymethylfurfural
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：175-183
- 全文大小：801 K
文摘
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Fluorescence microscopy is an useful tool for non-enzymatic browning estimation.
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Mean intensity of fluorescence was positively correlated with HMF content.
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Increase of sugar and fruit amount in fruit fillings promoted higher HMF content.
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The antioxidant capacity was influences by HMF and total polyphenol content.