Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree

Ultrasonics Sonochemistry

Volumn 20, Issue 5, 2013, Pages 1316-1323

  Golmohamadi, Amir ^a   Möller, Gregory ^a   Powers, Joseph ^b   Nindo, Caleb ^a  

^a UNIVERSITY OF IDAHO   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin content; Antioxidant activity; Extraction; Ultrasound

Indexed keywords

ANTIOXIDANTS; EXTRACTION; FRUITS; ULTRASONICS;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; HIGHER FREQUENCIES; MEASURED PARAMETERS; PROPAGATION CHARACTERISTICS; ULTRASOUND FREQUENCY; ULTRASOUND TREATMENTS;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CYANIDIN 3 GLUCOSIDE; GALLIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; MEASUREMENT; MEDICINAL PLANT; PRIORITY JOURNAL; RASPBERRY; TEMPERATURE; ULTRASOUND;

EID: 84876672130     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.01.020     Document Type: Article

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