Processing and Storage Effects on Procyanidin Composition and Concentration of Processed Blueberry Products

Blueberries are a rich source of procyanidins that may contribute to the reduced risk of chronic disease; however, because of seasonal availability, the berries are commonly consumed in thermally processed forms after long-term storage. In this study, we evaluated the effects of processing and 6 mon...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2009-03, Vol.57 (5), p.1896-1902
Hauptverfasser:	Brownmiller, Cindi, Howard, Luke R, Prior, Ronald L
Format:	Artikel
Sprache:	eng
Schlagworte:	Biflavonoids - analysis Biological and medical sciences blueberries Blueberry Plants - chemistry Catechin - analysis Chemical Changes Induced by Processing/Storage chemical concentration food analysis Food Handling - methods Food industries food nutrient losses Food Preservation - methods food processing food processing quality food storage Fruit and vegetable industries fruit composition fruit products Fundamental and applied biological sciences. Psychology nutrient content nutritive value Plant Extracts - analysis Proanthocyanidins - analysis procyanidins storage quality
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!