Cranberry, Blueberry, Currant, and Gooseberry

Handbook of Fruits and Fruit Processing

Volumn , Issue , 2007, Pages 369-390

  Girard, K K ^a   Sinha, N K ^b  

^a Ocean Spray Cranberries Inc   (United States)

^b Graceland Fruit Cooperative Inc   (United States)

Author keywords

Blueberry; Cranberry; Currant; Fruit history; Gooseberry

Indexed keywords

EID: 77955395608     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277737.ch21     Document Type: Chapter

References (8)

1. FAO. 2004. FAOSTAT-Agricultural Data http://faostat .fao.org/faostat/collections?subset=agriculture.
2. Hakkinen SH, Karenlampi SO, Mykkanen HM, Torronen AR. 2000. Influence of Domestic Processing and Storage on Flavonol Contents in Berries. J Agric Food Chem 48, 2960-2965.
3. Iversen CK. 1999. Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content. J Food Sci 64, 37-41.
4. Kahkonen MP, Hopia AI, Heinonen M. 2001. Berry Phenolics and Their Antioxidant Activity. J Agric Food Chem 49, 4076-4082.
5. Maatta KR, Kamal-Eldin A, Torronen AR. 2003. High-Performance Liquid Chromatography (HPLC) Analysis of Phenolic Compounds in Berries with Diode Array and Electrospray Ionization Mass Spectrometric (MS) Detection: Ribes Species. J Agric Food Chem 51, 6736-6744.
6. Maatta-Riihinen KR, Kamal-Eldin A, Mattila PH, Gonzalez-Paramas AM, Torronen AR. 2004. Distribution and Contents of Phenolic Compounds in Eighteen Scandinavian Berry Species. J Agric Food Chem 52, 4477-4486.
7. Mikkelsen BB, Poll L. 2002. Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processing. J Food Sci 67(9), 3447-3455.
8. Slimestad R, Solhelm H. 2002. Anthocyanins from Black Currants (Ribes nigrum L.). J Agric Food Chem 50, 3228-3231.