Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

International Journal of Food Science and Technology

Volumn 50, Issue 7, 2015, Pages 1658-1665

  de Souza, Vanessa Rios ^a   Pereira, Patrícia Aparecida Pimenta ^b   Teixeira, Taísa Rezende ^a   Silva, Thais Lomônaco Teodoro da ^c   Pio, Rafael ^a   Queiroz, Fabiana ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant activity; Bioactive compounds; Blackberry; Jelly

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CULTIVATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; BLACKBERRY; HEAT SENSITIVE; JELLY; TOTAL PHENOLICS;

PLANTS (BOTANY);

RUBUS;

EID: 84930925484     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12819     Document Type: Article

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