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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Original Articles

Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices

Efecto de los tratamientos de maceración enzimática y térmico en la actividad antioxidante celular de zumos de grosella negra (Ribes nigrum), frambuesa (Rubus idaeus) y arándano azul (Vaccinium myrtillus)

Cecilia BenderInstitut Kurz GmbH, Köln, Germany;Istituto Kurz Italia S.r.l., Parma, ItalyCorrespondence[email protected]
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,
Karina V. KillermannInstitut für Lebensmitteltechnologie, Hochschule Weihenstephan-Triesdorf, Freising, GermanyView further author information
,
Dirk RehmannInstitut für Lebensmitteltechnologie, Hochschule Weihenstephan-Triesdorf, Freising, GermanyView further author information
&
Helmut H. WeidlichInstitut Kurz GmbH, Köln, GermanyView further author information
Pages 277-283 | Received 02 Jun 2016, Accepted 02 Oct 2016, Published online: 14 Dec 2016

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