A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeus L.) cultivars: Evaluation of anthocyanins and phenolics contents and antioxidant activity

International Journal of Food Science and Technology

Volumn 48, Issue 6, 2013, Pages 1179-1186

  Yousefi, Ghasem ^a   Yousefi, Shima ^a   Emam Djomeh, Zahra ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Anthocyanin; Berries; DPPH radical scavenging activity; Heating method; Juice concentration; Quality attributes

Indexed keywords

BERRIES; DPPH RADICAL SCAVENGING ACTIVITIES; HEATING METHOD; JUICE CONCENTRATIONS; QUALITY ATTRIBUTES;

HEAT TREATMENT; PLANTS (BOTANY); RATE CONSTANTS;

ANTHOCYANINS;

RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 84877633594     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12073     Document Type: Article

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