Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 898-906

  Stojanovic, Jelena ^a   Silva, Juan L ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antioxidants; Blueberries; Dehydration; Phenolics; Ultrasound

Indexed keywords

ANTIOXIDANT;

ACIDITY; ARTICLE; BLUEBERRY; HIGH TEMPERATURE; HYDRATION; OSMOSIS; OXYGEN TRANSPORT; ULTRASOUND;

VACCINIUM; VACCINIUM VIRGATUM;

EID: 33748798464     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.044     Document Type: Article

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