Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential and phenolic profile of celery root throughout the process. The antioxidant ca...

Full description

Bibliographic Details
Main Authors: Milica Nićetin, Lato Pezo, Marija Pergal, Biljana Lončar, Vladimir Filipović, Violeta Knežević, Hande Demir, Jelena Filipović, Dragan Manojlović
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
antioxidant capacity
phenolic compounds
osmotic dehydration
celery root
sugar beet molasses
Online Access:https://www.mdpi.com/2304-8158/11/13/1945

Internet

https://www.mdpi.com/2304-8158/11/13/1945

Similar Items