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International Journal of Food Properties
Volume 22, 2019 - Issue 1
Related Research Data
Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
Source:
Elsevier BV
Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products
Source:
Springer Nature
ANALYSIS OF TOTAL PHENOLS AND OTHER OXIDATION SUBSTRATES AND ANTIOXIDANTS BY MEANS OF FOLIN-CIOCALTEU REAGENT
Source:
Elsevier
Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review
Source:
Elsevier BV
Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of Acetaldehyde
Source:
American Chemical Society (ACS)
Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners
Source:
Wiley-Blackwell
Determination of Antioxidant Properties of Fruit Juice by Partial Least Squares and Principal Component Regression
Source:
Informa UK Limited
Fruit Anthocyanin Profile and Berry Color of Muscadine Grape Cultivars and Muscadinia Germplasm
Source:
American Society for Horticultural Science
Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries
Source:
American Chemical Society (ACS)
Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Source:
Wiley
High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format.
Source:
American Chemical Society (ACS)
Hepatic Gene Expression Related to Lower Plasma Cholesterol in Hamsters Fed High-Fat Diets Supplemented with Blueberry Peels and Peel Extract†
Source:
American Chemical Society (ACS)
Phenolic Compounds and Antioxidant Activity of Wines Fermented Using Ten Blueberry Varieties
Source:
Science Alert
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
Source:
Elsevier BV
Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening
Source:
Elsevier BV
Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment
Source:
Figshare
Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean
Source:
Elsevier BV
Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity
Source:
Elsevier BV
Maintaining the quality of sugarcane juice with blanching and ascorbic acid
Source:
Elsevier BV
Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment
Source:
Figshare
Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures
Source:
SAGE Publications
Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products
Source:
MDPI AG
Microencapsulation of Black Rice Anthocyanins
Source:
Wiley
Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry ( Vaccinium corymbosum L.) juice
Source:
Elsevier BV
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products
Source:
American Chemical Society (ACS)
Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice
Source:
MDPI AG
Stability of anthocyanins in berry juices stored at different temperatures
Source:
Elsevier BV
Processing and Storage Effects on Procyanidin Composition and Concentration of Processed Blueberry Products
Source:
American Chemical Society (ACS)
Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)
Source:
Wiley
Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices
Source:
Elsevier BV
Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology
Source:
Wiley
Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars
Source:
Elsevier BV
Extraction method for increasing antioxidant activity of raw garlic using steam explosion
Source:
Elsevier BV
Kinetics of colour changes in pasteurised strawberry juice during storage
Source:
Elsevier BV
Influence of processing and storage on the phenolic composition of apple juice
Source:
American Chemical Society (ACS)
Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries
Source:
Springer Nature
Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species
Source:
American Chemical Society (ACS)
Color and Chemical Stability of a Variety of Anthocyanins and Ascorbic Acid in Solution and Powder Forms
Source:
American Chemical Society (ACS)
Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice
Source:
Elsevier BV
Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
Source:
Wiley
Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth
Source:
Informa UK Limited
Thermal inactivation of peroxidase during blanching of butternut squash
Source:
Elsevier BV
Comparative characterization of the deamidation of carboxylic acid deamidated wheat gluten by altering the processing conditions
Source:
Elsevier BV
Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries
Source:
Elsevier BV
How To Improve Bayberry (Myrica rubraSieb. et Zucc.) Juice Color Quality: Effect of Juice Processing on Bayberry Anthocyanins and Polyphenolics
Source:
American Chemical Society (ACS)
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