Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility

Journal of the Science of Food and Agriculture

Volumn 97, Issue 10, 2017, Pages 3106-3113

  Tomas, Merve ^a   Toydemir, Gamze ^b   Boyacioglu, Dilek ^c   Hall, Robert D ^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; black mulberry jam; in vitro bioaccessibility; phenolics

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOL;

CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MORUS; PROCEDURES;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD HANDLING; FRUIT; MORUS; PHENOLS; POLYPHENOLS;

EID: 85012956550     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8152     Document Type: Article

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