Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 18, 2014, Pages 3979-3986

  Rodriguez Mateos, Ana ^a,b   Cifuentes Gomez, Tania ^a   George, Trevor W ^c   Spencer, Jeremy P E ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b HEINRICH HEINE UNIVERSITY   (Germany)

^c NORTHUMBRIA UNIVERSITY   (United Kingdom)

Author keywords

anthocyanins; blueberry; flavonols; phenolic acids; processing; procyanidins

Indexed keywords

FRUITS; MOLECULAR WEIGHT; ORGANIC ACIDS; PHENOLS; PROCESSING; ANTHOCYANINS;

BLUEBERRY; CHLOROGENIC ACIDS; FLAVONOLS; FLUORESCENCE DETECTION; HIGH MOLECULAR WEIGHT; LIMITED INFORMATION; PHENOLIC ACIDS; PROCYANIDINS;

ANTHOCYANINS; FLAVONOIDS;

POLYPHENOL;

BLUEBERRY; CHEMICAL STRUCTURE; CHEMISTRY; COOKING; EVALUATION STUDY; FOOD HANDLING; FRUIT; HEAT; PROCEDURES;

BLUEBERRY PLANT; COOKING; FOOD HANDLING; FRUIT; HOT TEMPERATURE; MOLECULAR STRUCTURE; POLYPHENOLS;

VACCINIUM;

EID: 84900314679     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403366q     Document Type: Article

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