Effect of processing and storage on the antioxidant activity of frozen and pasteurized shadblow serviceberry (Amelanchier canadensis)

International Journal of Food Properties

Volumn 13, Issue 6, 2010, Pages 1225-1233

  Michalczyk, Magdalena ^a   MacUra, Ryszard ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amelanchier canadensis; Antioxidant properties; Freezing; Pasteurization; Storage

Indexed keywords

AMELANCHIER CANADENSIS; ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; GLASS JARS; LONG-TERM STORAGE; PASTEURISATION; PASTEURIZATION; POLYETHYLENE BAGS; POLYPHENOLIC CONTENT; REFRIGERATED STORAGES; ROOM TEMPERATURE; STORAGE; TWO-TEMPERATURE;

FREEZING;

FRUITS;

AMELANCHIER; AMELANCHIER ARBOREA; AMELANCHIER CANADENSIS;

EID: 77957846325     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903013407     Document Type: Article

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