000087690 001__ 87690
000087690 005__ 20200716101432.0
000087690 0247_ $$2doi$$a10.1016/j.foodchem.2019.02.029
000087690 0248_ $$2sideral$$a110874
000087690 037__ $$aART-2019-110874
000087690 041__ $$aeng
000087690 100__ $$aAntoniewska, A.
000087690 245__ $$aAntioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits
000087690 260__ $$c2019
000087690 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087690 5203_ $$aThe study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0–9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05–23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.
000087690 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000087690 590__ $$a6.306$$b2019
000087690 592__ $$a1.775$$b2019
000087690 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2019$$dQ1$$eT1
000087690 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000087690 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000087690 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000087690 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 139 = 0.043$$c2019$$dQ1$$eT1
000087690 593__ $$aFood Science$$c2019$$dQ1
000087690 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000087690 700__ $$aRutkowska, J.
000087690 700__ $$0(orcid)0000-0001-8952-4481$$aMartínez Pineda, M.$$uUniversidad de Zaragoza
000087690 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000087690 773__ $$g286 (2019), 376-387$$pFood chem.$$tFood Chemistry$$x0308-8146
000087690 8564_ $$s938423$$uhttps://zaguan.unizar.es/record/87690/files/texto_completo.pdf$$yPostprint
000087690 8564_ $$s194695$$uhttps://zaguan.unizar.es/record/87690/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000087690 909CO $$ooai:zaguan.unizar.es:87690$$particulos$$pdriver
000087690 951__ $$a2020-07-16-08:51:14
000087690 980__ $$aARTICLE