Production of Raisins and its Impact on Active Compounds

Benlloch Tinoco, Maria, Carranza-Concha, J., Camacho, M. M. and Martínez-Navarrete, N. (2015) Production of Raisins and its Impact on Active Compounds. In: Processing and Impact on Active Components in Food. Elsevier, pp. 181-187. ISBN 978-0-12-404699-3

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Abstract

Phenolic compounds, together with ascorbic acid and some other bioactive compounds, have been linked with the health-promoting effects of grapes, mainly due to their antioxidant capacity. Despite the fact that the different processes carried out to obtain fruit products could affect their bioactive content, the process applied in this work to obtain raisins and canned grapes have not shown undesirable effects. In fact, the use of microwaves instead of hot air not only promotes the antioxidant capacity of raisins, but also the antioxidant capacity of the product.

Item Type:	Book Section
Subjects:	D600 Food and Beverage studies
Department:	Faculties > Health and Life Sciences > Applied Sciences
Depositing User:	Becky Skoyles
Date Deposited:	12 Apr 2019 13:51
Last Modified:	10 Oct 2019 20:03
URI:	http://nrl.northumbria.ac.uk/id/eprint/38983

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