The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages
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- 作者：Yong Seo Parka ; ypark@mokpo.ac.kr" class="auth_mail" title="E-mail the corresponding author ; Kyung-Sik Hamb ; Yang-Kyun Parkb ; Hanna Leontowiczc ; Maria Leontowiczc ; Jacek Namieśnikd ; Elena Katriche ; Shela Gorinsteine ; 1 ; shela.gorin@mail.huji.ac.il" class="auth_mail" title="E-mail the corresponding author
- 关键词：Smoothies ; Kiwi fruit antioxidants ; Fluorescence ; Binding properties
- 刊名：Food Control
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：221-228
- 全文大小：1816 K
文摘
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Kiwi fruit smoothies were prepared under freezing conditions.
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Bioactive content in smoothies with low sugar was positively correlated with binding properties.
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Bioactivity of prepared smoothies was preserved in final product.
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Freezing led to longer shelf-life and better nutritive value.
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Kiwi fruit smoothies are a good source of bioactive compounds.