“…Maltose and trehalose are less sweet than the sucrose and previous studies have shown a positive effect of these sugars on the preservation of compounds such as polyphenols. In addition, it has been proven that sugars are behaving differently at low temperature and that behavior is related to the structure of the disaccharides (Wang & Haymet, 1998;Magazù, Migliardo, & RamirezCuesta, 2005;Magazù, Migliardo, & Telling, 2008;Cesaro, Magazù, Migliardo, Sussich, & Vadal a, 2004;Magazù, Migliardo, & RamirezCuesta, 2007;Uchida, Nagayama, Shibayama, & Gohara, 2007;Magazù, Migliardo, Gonzalez, Mondelli, Parker, & Vertessy 2012). Chosen disaccharides are isomers and were used for preparation of the freeze-dried sour cherry puree to investigate their influence on phenolic compounds and antioxidant potential.…”