Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

In this study, a two-stage process, alcoholic and acetic acid fermentation was applied for the first time to fresh pomegranate juice to examine its effect on the phenolic content together with the antioxidant activity of the fermented product(s). The total phenol content of the juice was not greatly...

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Bibliographic Details
Main Authors: Stella A. Ordoudi, Fani Mantzouridou, Eleni Daftsiou, Christine Malo, Efimia Hatzidimitriou, Nikolaos Nenadis, Maria Z. Tsimidou
Format: Article
Language:English
Published: Elsevier 2014-05-01
Series:Journal of Functional Foods
Subjects:
Pomegranate vinegar
Total phenol content
Total anthocyanin content
DPPH•
CUPRAC
Colour
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461400111X

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http://www.sciencedirect.com/science/article/pii/S175646461400111X

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