Effect of thermal treatments on phytochemicals in conventionally and organically grown berries

Journal of the Science of Food and Agriculture

Volumn 90, Issue 5, 2010, Pages 769-778

  Sablani, Shyam S ^a   Andrews, Preston K ^a   Davies, Neal M ^a   Walters, Thomas ^a   Saez, Hector ^a   Syamaladevi, Roopesh M ^a   Mohekar, Pallavi R ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Agricultural production system; Blueberries; Canning; Puree processing; Red raspberries

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

AGRICULTURE; ARTICLE; BEVERAGE; BLUEBERRY; CHEMISTRY; COMPARATIVE STUDY; CROP; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEALTH FOOD; HEAT; HYDROPHOBICITY; METHODOLOGY; NUTRITIONAL VALUE; ROSACEAE; SPECIES DIFFERENCE; STATISTICS;

AGRICULTURE; ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; BLUEBERRY PLANT; CROPS, AGRICULTURAL; FLAVONOIDS; FOOD HANDLING; FOOD, PRESERVED; FRUIT; HEALTH FOOD; HOT TEMPERATURE; HYDROPHOBICITY; NUTRITIVE VALUE; PHENOLS; ROSACEAE; SPECIES SPECIFICITY; STATISTICS AS TOPIC;

RUBUS GLAUCUS; RUBUS IDAEUS; VACCINIUM;

EID: 77649280105     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3882     Document Type: Article

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