Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices

Food Research International

Volumn 50, Issue 2, 2013, Pages 568-573

  Fazaeli, Mahboubeh ^a   Yousefi, Shima ^a   Emam Djomeh, Zahra ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Anthocyanin content; Antioxidant activity; Black mulberry juice; Heating method; HPLC MS; Pomegranate juice

Indexed keywords

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; BLACK MULBERRIES; HEATING METHOD; HPLC/MS; POMEGRANATE JUICES;

ANTHOCYANINS; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE HEATING;

PLANTS (BOTANY);

LYTHRACEAE; MORUS NIGRA; PUNICA GRANATUM;

EID: 84874369844     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.043     Document Type: Article

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