Effect of dried powder preparation process on polyphenolic content and antioxidant capacity of cranberry (Vaccinium macrocarpon L.)

Industrial Crops and Products

Volumn 77, Issue , 2015, Pages 658-665

  Oszmiański, Jan ^a   Kolniak Ostek, Joanna ^a   Lachowicz, Sabina ^a   Gorzelany, Józef ^b   Matłok, Natalia ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b UNIVERSITY OF RZESZÓW   (Poland)

Author keywords

ABTS; Cranberry; DPPH; FRAP; Pomace; Total phenolics

Indexed keywords

AGENTS; ANTIOXIDANTS; CHEMICAL ANALYSIS; FLAVONOIDS; POLYPHENOLIC COMPOUNDS;

ABTS; CRANBERRY; DPPH; FRAP; POMACE; TOTAL PHENOLICS;

FRUITS;

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; CONCENTRATION (COMPOSITION); ENZYME ACTIVITY; EVERGREEN TREE; FRAGMENTATION; FRUIT; PHENOLIC COMPOUND;

VACCINIUM MACROCARPON;

EID: 84942794192     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.09.054     Document Type: Article

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