Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Brownmiller, C ^a   Howard, L R ^a   Prior, R L ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Anthocyanins; Blueberries; ORACFL; Processing; Storage

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT;

ARTICLE; BLUEBERRY; CHEMISTRY; COLOR; FOOD HANDLING; FOOD PRESERVATION; HEAT; HUMAN; METABOLISM; METHODOLOGY; PHYSIOLOGY; PIGMENTATION; TIME;

ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; COLOR; FOOD HANDLING; FOOD PRESERVATION; HEAT; HUMANS; PIGMENTATION; TIME FACTORS;

VACCINIUM;

EID: 44949127211     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00761.x     Document Type: Article

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