Effect of dehydration on raspberries: Polyphenol and anthocyanin retention, antioxidant capacity, and antiadipogenic activity

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Mejia Meza, E I ^a   Yanez J A ^b   Remsberg, C M ^c   Takemoto, J K ^c   Davies, N M ^c   Rasco, B ^c   Clary, C ^c  

^a SunOpta Fruit Group Inc   (United States)

^b MERCK RESEARCH LABORATORIES   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Antioxidant capacity; Antioxidative activities; Fruit

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ELLAGIC ACID; FLAVONOID; GLYCOSIDE; PHENOL DERIVATIVE; POLYPHENOLS; QUERCETIN;

AIR; ARTICLE; CHEMISTRY; DEHYDRATION; FOOD HANDLING; FREEZE DRYING; FRUIT; HYDROLYSIS; METHODOLOGY; MICROWAVE RADIATION; SOLUTION AND SOLUBILITY;

AIR; ANTHOCYANINS; ANTIOXIDANTS; DEHYDRATION; ELLAGIC ACID; FLAVONOIDS; FOOD HANDLING; FREEZE DRYING; FRUIT; GLYCOSIDES; HYDROLYSIS; MICROWAVES; PHENOLS; QUERCETIN; SOLUTIONS;

RUBUS GLAUCUS;

EID: 74249114863     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01383.x     Document Type: Article

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