Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry

Innovative Food Science and Emerging Technologies

Volumn 36, Issue , 2016, Pages 48-58

  Liu, Suwen ^a,b   Xu, Qian ^b   Li, Xinyuan ^a   Wang, Yuehua ^a   Zhu, Jinyan ^a,c   Ning, Chong ^a   Chang, Xuedong ^b   Meng, Xianjun ^a  

^a SHENYANG AGRICULTURAL UNIVERSITY   (China)

^b HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c Food Inspection Monitoring Center of Zhuanghe   (China)

Author keywords

Anthocyanins compounds; Antioxidant capacities; Color; Enzymes activity; high hydrostatic pressure

Indexed keywords

ANTIOXIDANTS; COLOR; ENZYMES; EXTRACTION; FOOD PROCESSING; FRUITS; HYDRAULICS; HYDROSTATIC PRESSURE; NUTRITION; OXYGEN; STERILIZATION (CLEANING);

ANTIOXIDANT CAPACITY; CELLULAR ANTIOXIDANT ACTIVITIES; ENZYMES ACTIVITY; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TREATMENTS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHYSICOCHEMICAL PROPERTY; TOTAL PHENOLIC CONTENT;

ANTHOCYANINS;

EID: 84973348805     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.06.001     Document Type: Article

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