The effect of long-term frozen storage on the nutraceutical compounds, antioxidant properties and color indices of different kinds of berries

Journal of Food, Agriculture and Environment

Volumn 8, Issue 1, 2010, Pages 54-58

  Poiana, Mariana Atena ^a   Moigradean, Diana ^a   Raba, Diana ^a   Alda, Liana Maria ^a   Popa, Mirela ^a  

^a BANAT S UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

Anthocyanins; Antioxidant activity; Color; Frozen berries; Polyphenols; Vitamin C

Indexed keywords

2,6 DICHLOROPHENOLINDOPHENOL; ANTHOCYANIN; ASCORBIC ACID; NUTRACEUTICAL; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACKBERRY; BLUEBERRY; FOOD FREEZING; FRUIT COLOR; FRUIT STORAGE; PH MEASUREMENT; RASPBERRY;

RUBUS; RUBUS GLAUCUS; RUBUS IDAEUS; VACCINIUM;

EID: 76649130201     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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