Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 7, 2010, Pages 4022-4029

  Howard, Luke R ^a   Castrodale, Chelsey ^a   Brownmiller, Cindi ^a   Mauromoustakos, Andy ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Anthocyanins; Blueberries; Flavonols; Jams; Processing; Procyanidins; Storage

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS;

ARTICLE; BLUEBERRY; CHEMISTRY; EVALUATION; FOOD HANDLING; METHODOLOGY;

ANTIOXIDANTS; BLUEBERRY PLANT; FLAVONOIDS; FOOD HANDLING; PHENOLS; PLANT EXTRACTS;

VACCINIUM;

EID: 77950640793     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf902850h     Document Type: Article

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