Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Yue, X ^a   Xu, Z ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Anthocyanidin; Anthocyanin; Antioxidant; Bilberry; DPPH; Thermal stability

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; PICRIC ACID; PLANT EXTRACT; SCAVENGER;

ARTICLE; CHEMISTRY; HEAT; KINETICS; METABOLISM; OXIDATION REDUCTION REACTION; TIME; VACCINIUM MYRTILLUS;

ANTHOCYANINS; ANTIOXIDANTS; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; KINETICS; OXIDATION-REDUCTION; PICRATES; PLANT EXTRACTS; TIME FACTORS; VACCINIUM MYRTILLUS;

VACCINIUM MYRTILLUS;

EID: 48749126762     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00845.x     Document Type: Article

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