Effects of juice processing on cranberry antioxidant properties

Food Research International

Volumn 44, Issue 9, 2011, Pages 2907-2914

  Cote J ^a   Caillet, S ^a   Doyon, G ^b   Dussault, D ^a   Salmieri, S ^a   Lorenzo, G ^a   Sylvain, J F ^c   Lacroix, M ^a  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Atoka Cranberries Inc   (Canada)

Author keywords

Cranberry juice processing; Free radical scavenging activity; Lipid peroxidation inhibition activity; Phenolic extracts

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CRANBERRY JUICE; FREE RADICAL SCAVENGING ACTIVITY; JUICE PROCESSING; LIPID PEROXIDATION; LIPID PEROXIDATION INHIBITION ACTIVITY; N ,N-DIETHYL-P-PHENYLENEDIAMINE; PHENOLIC EXTRACTS; PHENOLICS; PROCESS STEPS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FREE RADICALS; OXIDATION; PH EFFECTS; PHENOLS;

EXTRACTION;

VACCINIUM MACROCARPON;

EID: 80054694518     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.052     Document Type: Article

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