Effect of time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry (Vaccinium angustifolium) powder

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 12, 2013, Pages 2999-3005

  Fracassetti, Daniela ^a   Del Bo', Cristian ^a   Simonetti, Paolo ^a   Gardana, Claudio ^a   Klimis Zacas, Dorothy ^b   Ciappellano, Salvatore ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF MAINE   (United States)

Author keywords

anthocyanins; storage temperature; total antioxidant activity; wild blueberry powder

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ARRHENIUS EQUATION; EFFECT OF TIME; FOOD INDUSTRIES; SCIENTIFIC RESEARCHES; STORAGE TEMPERATURES; TEMPERATURE INCREASE; WILD BLUEBERRIES;

ANTHOCYANINS;

PLANTS (BOTANY);

ANTHOCYANIN; ANTIOXIDANT;

ARTICLE; BLUEBERRY; CHEMISTRY; DRUG STABILITY; FOOD PRESERVATION; FREEZE DRYING; FRUIT; KINETICS; METHODOLOGY; TEMPERATURE; TIME;

ANTHOCYANINS; ANTIOXIDANTS; BLUEBERRY PLANT; DRUG STABILITY; FOOD PRESERVATION; FOOD, PRESERVED; FREEZE DRYING; FRUIT; KINETICS; TEMPERATURE; TIME FACTORS;

VACCINIUM; VACCINIUM ANGUSTIFOLIUM;

EID: 84875700783     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3048884     Document Type: Article

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