Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures

Food Science and Technology International

Volumn 21, Issue 5, 2015, Pages 392-399

  Jiang, Bo ^a,b   Mantri, Nitin ^c   Hu, Ya ^d   Lu, Jiayin ^e   Jiang, Wu ^d   Lu, Hongfei ^a,d  

^a ZHEJIANG SCI TECH UNIVERSITY   (China)

^b CHANGSHU INSTITUTE OF TECHNOLOGY   (China)

^c RMIT UNIVERSITY   (Australia)

^d ZHEJIANG NORMAL UNIVERSITY   (China)

^e UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

anthocyanin content; antioxidant activity; Black mulberry juice; storage; thermal; ultrasound

Indexed keywords

ACTIVATION ENERGY; ANTHOCYANINS; ANTIOXIDANTS; ENERGY STORAGE; MICROWAVES; PLANTS (BOTANY); ULTRASONICS;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BLACK MULBERRIES; LOWER TEMPERATURES; THERMAL; TOTAL PHENOLICS; ULTRASONIC PROCESSING;

FOOD STORAGE;

MORUS NIGRA;

ANTHOCYANIN; ANTIOXIDANT; POLYPHENOL;

ANALYSIS; BEVERAGE; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; FRUIT; HEAT; MICROWAVE RADIATION; MORUS; PROCEDURES; TEMPERATURE; ULTRASOUND;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; FOOD HANDLING; FOOD STORAGE; FRUIT; HOT TEMPERATURE; MICROWAVES; MORUS; POLYPHENOLS; TEMPERATURE; ULTRASONICS;

EID: 84930588295     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214539153     Document Type: Article

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