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231225s2019 xx |||||o 00| ||eng c |
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7 |
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|a 10.1177/1082013219835318
|2 doi
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|e rakwb
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|a eng
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| 100 |
1 |
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|a Miraballes, Marcelo
|e verfasserin
|4 aut
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| 245 |
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|a Strawberry jams enriched with Acca sellowiana extract
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|c 2019
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|a Text
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|a ƒaComputermedien
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|a ƒa Online-Ressource
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|a Date Completed 04.02.2020
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|a Date Revised 04.02.2020
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Polyphenols are a popular functional ingredient used in foods due to their antioxidant activity. The leaves of Acca sellowiana, a South American native plant, have a much higher polyphenol content than other popular native plants in the region. In this context, five strawberry jams were developed with increasing amounts of A. sellowiana extract. A panel of trained sensory assessors initially evaluated the sensory profiles of the obtained products. Subsequently, three jams were selected and were evaluated by 96 consumers in two instances. Coded samples were presented in the first session; in the second session, the consumers were presented with information on whether the jams contained antioxidants or not. In both sessions, the acceptability was determined and a description was obtained by means of a check-all-that-apply question. The original jam without A. sellowiana extract presented a polyphenol content of 310.0 mg gallic acid equivalents/100 g and an acceptability higher than 6 in both sessions. A jam was obtained in which the polyphenol content increased to 467.5 mg gallic acid equivalents/100 g, with a sensory profile and acceptability that were similar to those of the original product. Information on enrichment with antioxidants did not affect the acceptability, but it did modify the consumer's perception, as the consumer showed a predisposition to perceive negative sensory attributes when the product was presented with such information but also perceived it as novel and a good complement to the diet
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|a Journal Article
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|a Consumer studies
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|a antioxidants
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|a natural antioxidants
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| 650 |
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|a polyphenols
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| 650 |
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|a sensory analysis
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| 650 |
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|a Plant Extracts
|2 NLM
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| 700 |
1 |
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|a Martínez, Mariana
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Gámbaro, Adriana
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 25(2019), 6 vom: 21. Sept., Seite 497-503
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g volume:25
|g year:2019
|g number:6
|g day:21
|g month:09
|g pages:497-503
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| 856 |
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|u http://dx.doi.org/10.1177/1082013219835318
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