Retention of antioxidant capacity of vacuum microwave dried cranberry

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Leusink, Gwen J ^a   Kitts, David D ^a   Yaghmaee, Parastoo ^a   Durance, Tim ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

ABTS; Anthocyanin; Antioxidant; Cranberries; Freeze drying; Hot air drying; HPLC; MSI; ORAC; Organic acids; Phenolics; Proanthocyanidin; Vacuum microwave drying

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; PROANTHOCYANIDIN; WATER;

ALGORITHM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CRANBERRY; FOOD INDUSTRY; FRACTIONATION; FREEZE DRYING; FRUIT; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; PHYSICAL CHEMISTRY; POROSITY; QUALITY CONTROL; RADIATION EXPOSURE; SOLID PHASE EXTRACTION; VACUUM; PROCEDURES; RADIATION RESPONSE;

ALGORITHMS; ANTHOCYANINS; ANTIOXIDANTS; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD-PROCESSING INDUSTRY; FREEZE DRYING; FRUIT; HOT TEMPERATURE; MICROWAVES; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; POROSITY; PROANTHOCYANIDINS; QUALITY CONTROL; SOLID PHASE EXTRACTION; VACCINIUM MACROCARPON; VACUUM; WATER;

VACCINIUM MACROCARPON;

EID: 77953904678     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01563.x     Document Type: Article

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