The effects of juice processing on black mulberry antioxidants

Food Chemistry

Volumn 186, Issue , 2015, Pages 277-284

  Tomas, Merve ^a   Toydemir, Gamze ^b   Boyacioglu, Dilek ^c   Hall, Robert ^d   Beekwilder, Jules ^d   Capanoglu, Esra ^c  

^a ISTANBUL SABAHATTIN ZAIM UNIVERSITY   (Turkey)

^b OKAN UNIVERSITY   (Turkey)

^c ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Antioxidant; Bioavailability; Black mulberry juice; In vitro gastrointestinal digestion; Processing

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; CARBOHYDRATES; FRUITS; MECHANICAL ALLOYING; MILLING (MACHINING); PHENOLS; PLANTS (BOTANY); PROCESSING;

BIOAVAILABILITY; BLACK MULBERRIES; CAFFEOYLQUINIC ACIDS; GASTROINTESTINAL DIGESTION; INDUSTRIAL-SCALE; JUICE PROCESSING; MAJOR ANTHOCYANINS; MECHANICAL MILLING;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; CAFFEOYLQUINIC ACID; CYANIDIN 3-O-GLUCOSIDE; CYANIDIN 3-RUTINOSIDE; FLAVONOL DERIVATIVE; GLUCOSIDE; QUINIC ACID;

ANALOGS AND DERIVATIVES; ANALYSIS; BEVERAGE; CHEMISTRY; FOOD HANDLING; FRUIT; MORUS; PROCEDURES; TURKEY;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; FLAVONOLS; FOOD HANDLING; FRUIT; GLUCOSIDES; MORUS; QUINIC ACID; TURKEY;

EID: 84939963658     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.151     Document Type: Article

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