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

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

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

^a UNIVERSITY OF ARKANSAS   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Anthocyanins; Antioxidant capacity; Black raspberries; Polymeric color; Processing

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; HUMAN; METABOLISM; METHODOLOGY; ROSACEAE; TIME;

ANTHOCYANINS; ANTIOXIDANTS; COLOR; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; HUMANS; ROSACEAE; TIME FACTORS;

RUBUS GLAUCUS; RUBUS OCCIDENTALIS;

EID: 48749084594     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00855.x     Document Type: Article

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