Production of Raisins and its Impact on Active Compounds

M. Benlloch-Tinoco*, J. Carranza-Concha, M. M. Camacho, N. Martínez-Navarrete

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

6 Citations (Scopus)

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.

Original languageEnglish
Title of host publicationProcessing and Impact on Active Components in Food
EditorsVictor Preedy
PublisherElsevier
Pages181-187
Number of pages7
ISBN (Print)9780124046993
DOIs
Publication statusPublished - 2015
Externally publishedYes

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