Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 2, 2009, Pages 88-98

  Murphy, Rebecca Ree ^a   Renfroe, Michael H ^b   Brevard, Patricia Bowling ^b   Lee, Robert E ^b   Gloeckner, Janet W ^b  

^a WASHINGTON HOSPITAL CENTER   (United States)

^b JAMES MADISON UNIVERSITY   (United States)

Author keywords

ABTS radical scavenging assay; Antioxidant activity; Antioxidant capacity; Blueberry antioxidants

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); HYDROGEN PEROXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BAKING; BLUEBERRY; CONTROLLED STUDY; COOKING; DRY WEIGHT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD FREEZING; HOUSEHOLD; HYDROPHILICITY; INTERMETHOD COMPARISON; MICROWAVE COOKING; NONHUMAN; PANFRYING; SIMMERING; THAWING; THERMOSTABILITY; WILD PLANT;

ANTIOXIDANTS; BLUEBERRY PLANT; COOKING; DIET; DRUG STABILITY; FRUIT; HOT TEMPERATURE; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PLANT PREPARATIONS; SULFONIC ACIDS; THIAZOLES;

VACCINIUM;

EID: 68949175626     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802495297     Document Type: Article

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