The influence of different time durations of thermal processing on berries quality

Food Control

Volumn 26, Issue 2, 2012, Pages 587-593

  Arancibia Avila, Patricia ^a   Namiesnik, Jacek ^b   Toledo, Fernando ^a   Werner, Enrique ^a   Martinez Ayala, Alma Leticia ^c   Rocha Guzmán, Nuria Elizabeth ^d   Gallegos Infante, José Alberto ^d   Gorinstein, Shela ^e  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d Instituto Tecnologico de   (Mexico)

^e HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Antioxidant activity; Aqueous extracts; Berries; Bioactive compounds; Thermal processing

Indexed keywords

MYRTACEAE; MYRTEOLA; PHOTINIA MELANOCARPA; RUBUS GLAUCUS; RUBUS IDAEUS; UGNI MOLINAE; VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 84858732178     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.01.036     Document Type: Article

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