High pressure extraction increases the antioxidant potential and in vitro bio-accessibility of bioactive compounds from discarded blueberries
Author:
Affiliation:
1. Department of Food Engineering, Universidad de La Serena. Av. Raúl, Bitrán Nachary 1305, La Serena, Chile
2. Centro de Investigación y Modelación de negocios CIMON, Facultad de Economía y Negocios, Universidad Santo Tomás, La Serena, Chile
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1624622
Reference61 articles.
1. High hydrostatic pressure extraction of phenolic compounds from Maclura pomifera fruits
2. The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices
3. Free Radical Scavenging and Anti-lipid Peroxidative Effects of a Hydro-ethanolic Extract of the Whole Plant of Synedrella nodiflora (L.) Gaertn (Asteraceae)
4. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry
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