Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of 'Marion' and 'Evergreen' blackberries

LWT

Volumn 43, Issue 8, 2010, Pages 1253-1264

  Wu, Ruyi ^a   Frei, Balz ^b   Kennedy, James A ^a,c   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Antioxidant capacities; Bioactive compounds; Blackberries; Canning; Drying; Freezing; Jamming; Processing; Refrigeration; Storage

Indexed keywords

ANTIOXIDANTS; CANNING; DRYING; ENERGY STORAGE; FREEZING; JAMMING; PROCESSING; REFRIGERATION;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; BLACKBERRIES; FERRIC REDUCING ANTIOXIDANT POWER; OXYGEN RADICAL ABSORBANCE CAPACITIES; PROCESSING TECHNOLOGIES; RADICAL SCAVENGING ACTIVITY (RSA); REFRIGERATED STORAGES;

FOOD STORAGE;

RUBUS;

EID: 79956258335     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.002     Document Type: Article

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