Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries

Journal of the Science of Food and Agriculture

Volumn 92, Issue 4, 2012, Pages 916-924

  Syamaladevi, Roopesh M ^a   Andrews, Preston K ^a   Davies, Neal M ^a   Walters, Thomas ^a   Sablani, Shyam S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antioxidant activity; Blanching; Blueberries; Canning; Juice processing; Phenolics

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; BEVERAGE; BLUEBERRY; CHEMISTRY; FOOD FREEZING; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; ORGANIC FOOD; SPECIES DIFFERENCE; TIME; UNITED STATES;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; BLUEBERRY PLANT; FOOD HANDLING; FOOD, ORGANIC; FOOD, PRESERVED; FROZEN FOODS; FRUIT; HOT TEMPERATURE; PHENOLS; SPECIES SPECIFICITY; TIME FACTORS; WASHINGTON;

VACCINIUM;

EID: 84856641856     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4670     Document Type: Article

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