Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice

Food Chemistry

Volumn 153, Issue , 2014, Pages 114-120

  Yu, Yuanshan ^a   Xu, Yujuan ^a   Wu, Jijun ^a   Xiao, Gengsheng ^a   Fu, Mangqin ^a   Zhang, Yousheng ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Anthocyanins; Mulberry juice; Phenolic acids; Ultra high pressure homogenisation; Glucosidase

Indexed keywords

ANTHOCYANINS; ORGANIC ACIDS; PASTEURIZATION;

ANTIOXIDANT CAPACITY; GLUCOSIDASE; HYDROXYCINNAMIC ACIDS; INHIBITORY ACTIVITY; MULBERRY JUICE; PHENOLIC ACIDS; THERMAL PASTEURISATION; ULTRAHIGH PRESSURE;

PLANTS (BOTANY);

ALPHA GLUCOSIDASE INHIBITOR; ANTHOCYANIN; ASCORBIC ACID; CAFFEIC ACID; COUMARIC ACID; GALLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN;

ARTICLE; BIOLOGICAL ACTIVITY; CHEMICAL PROCEDURES; CONTROLLED STUDY; INTERMETHOD COMPARISON; MULBERRY; PASTEURISATION; PROCESSING; ULTRA HIGH PRESSURE HOMOGENISATION;

ANTHOCYANINS; MULBERRY JUICE; PHENOLIC ACIDS; ULTRA-HIGH PRESSURE HOMOGENISATION; Α-GLUCOSIDASE;

ANTIOXIDANTS; BEVERAGES; ENZYME INHIBITORS; FOOD HANDLING; FRUIT; GLUCOSIDASES; HUMANS; MORUS; PHENOLS;

EID: 84891709426     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.038     Document Type: Article

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