Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

Aaby, 2007, Polyphenol composition and antioxidant activity in strawberry purées; impact of achene level and storage, Journal of Agriculture and Food Chemistry, 55, 5156, 10.1021/jf070467u

Abers, 1979, Causative factors of colour deterioration in strawberry preserves during processing and storage, Journal of Food Science, 44, 75, 10.1111/j.1365-2621.1979.tb10008.x

Alarcao-E-Silva, 2001, The arbutus berry: Studies on its color and chemical characteristics at two mature stages, Journal of Food Composition and Analysis, 14, 27, 10.1006/jfca.2000.0962

Antolovich, 2002, Methods for testing antioxidant activity, Analyst, 127, 183, 10.1039/b009171p

Castelló, 2011, Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit, Food Chemistry, 128, 323, 10.1016/j.foodchem.2011.03.023

Castelló, 2006, Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries, Lebensmittel-Wissenschaft und-Technologie—Food Science and Technology, 39, 1171, 10.1016/j.lwt.2005.07.001

Cavanah, 2003, Antibacterial activity of berry fruits used for culinary purposes, Medicinal Food, 6, 57, 10.1089/109662003765184750

Civello, 1997, Heat treatments delay ripening and postharvest decay of strawberry fruit, Journal of Agricultural and Food Chemistry, 45, 4589, 10.1021/jf9700337

Dervisi, 2001, High pressure processing in jam manufacture: effects on textural and colour properties, Food Chemistry, 73, 85, 10.1016/S0308-8146(00)00289-2

Dhiraj, 2005, Enhancing health benefits of berries through phenolic antioxidant enrichment: Focus on cranberry, Asia Pacific Journal of Clinical Nutrition, 14, 120

Gabriele, 2001, A weak gel model for foods, Rheologica Acta, 40, 120, 10.1007/s003970000139

García-Alonso, 2003, Assessment of the antioxidant properties during storage of a dessert made from grape, cherry and berries, Journal of Food Science, 68, 1525, 10.1111/j.1365-2621.2003.tb09678.x

García-Martinez, 2002, Jam manufacture with osmodehydrated fruit, Food Research International, 35, 301, 10.1016/S0963-9969(01)00200-9

García-Viguera, 1999, Color stability of strawberry jam as affected by cultivar and storage temperature, Journal of Food Science, 2, 243, 10.1111/j.1365-2621.1999.tb15874.x

Gil, 2000, Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing, Journal of Agricultural and Food Chemistry, 48, 4581, 10.1021/jf000404a

Gillman, 1995, Protective effect of fruits and vegetables on development of stroke in men, The Journal of the American Medical Association, 273, 1113, 10.1001/jama.1995.03520380049034

Herrmann, 1972, Anthocyanins in food, Zeitschrift fur Lebensmittel-Untersuchung und Forschung, 148, 290, 10.1007/BF01458722

Kalt, 2005, Effects of production and processing factors on major fruit and vegetable antioxidants, Journal of Food Science, 70, R11, 10.1111/j.1365-2621.2005.tb09053.x

Karabulut, 2001, Evaluation of the use of sodium bicarbonate, potassium sorbate and yeast antagonist for decreasing postharvest decay of sweet cherries, Postharvest Biology and Technology, 23, 233, 10.1016/S0925-5214(01)00151-X

Kaur, 2008, Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology, Food Chemistry, 108, 711, 10.1016/j.foodchem.2007.11.002

Koleva, 2002, Screening of plant extracts for antioxidant activity: A comparative study on three testing methods, Phytochemical Analysis, 13, 8, 10.1002/pca.611

Liu, 2003, Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals, American Journal of Clinical Nutrition, 78, 517S, 10.1093/ajcn/78.3.517S

Matsuyama, 1997, Acid production from palatinose, palatinit, erythritol and maltitol by bacteria isolated from dental plaque on human deciduous teeth, Japanese Journal of Oral Biology, 39, 91, 10.2330/joralbiosci1965.39.91

Mullen, 2002, Ellagitannins, flavonoids and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties, Journal of Agricultural and Food Chemistry, 50, 5191, 10.1021/jf020140n

Patras, 2009, Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées, Innovative Food Science & Emerging Technologies, 10, 308, 10.1016/j.ifset.2008.12.004

Peinado, 2013, Influence of processing on the volatile profile of strawberry spreads made with isomaltulose, Food Chemistry, 138, 621, 10.1016/j.foodchem.2012.09.104

Peinado, 2012, Optical, mechanical and sensorial properties of strawberry spreadable products formulated with isomaltulose, Food and Bioprocess Technology, 6, 2353, 10.1007/s11947-012-0970-y

Renard, 2006, The gap between food gel structure, texture and perception, Food Hydrocolloids, 20, 423, 10.1016/j.foodhyd.2005.10.014

Sesmero, 2007, Antisense inhibition of pectate lyase gene expression in strawberry fruit: Characteristics of fruits processed into jam, Journal of Food Engineering, 79, 194, 10.1016/j.jfoodeng.2006.01.044

Schiweck, 2000, New developments in the use of sucrose as an industrial bulk chemical, Zuckerindustrie, 115, 555

Skrede, 2000, Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.), Journal of Food Science, 65, 357, 10.1111/j.1365-2621.2000.tb16007.x

Skrede, 1992, Color stability of strawberry and blackcurrant syrups, Journal of Food Science, 57, 172, 10.1111/j.1365-2621.1992.tb05449.x

Sloan, 2005, Healthy vending and other emerging trends, Food Technology, 59, 26

Vicente, 2002, Quality of heat-treated strawberry fruit during refrigerated storage, Postharvest Biology and Technology, 25, 59, 10.1016/S0925-5214(01)00142-9

Wang, 2007, Degradation kinetics of anthocyanins in blackberry juice and concentrate, Journal of Food Engineering, 82, 271, 10.1016/j.jfoodeng.2007.01.018

Wang, 2000, Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen, Journal of Agricultural and Food Chemistry, 48, 5677, 10.1021/jf000766i

Wang, 2000, Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage, Journal of Agricultural and Food Chemistry, 48, 140, 10.1021/jf9908345

Watanabe, 2011, Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam, Lebensmittel-Wissenschaft und- Technologie—Food Science and Technology, 44, 891, 10.1016/j.lwt.2010.11.003

Wesche-Ebeling, 1990, Strawberry polyphenoloxidase: Its role in anthocyanin degradation, Journal of Food Science, 55, 731, 10.1111/j.1365-2621.1990.tb05217.x

Wicklund, 2005, Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions, Lebensmittel-Wissenschaft und- Technologie—Food Science and Technology, 38, 387, 10.1016/j.lwt.2004.06.017

Withy, 1993, Storage changes in anthocyanin content of red raspberry juice concentrate, Journal of Food Science, 58, 190, 10.1111/j.1365-2621.1993.tb03241.x

Zheng, 2007, Changes in strawberry phenolics, anthocyanins and antioxidant capacity in response to high oxygen treatments, Lebensmittel-Wissenschaft und- Technologie—Food Science and Technology, 40, 49, 10.1016/j.lwt.2005.08.013