Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization
Author:
Affiliation:
1. Department of Food and Health, Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
2. Department Njøs, Graminor Ltd., Leikanger, Norway
Funder
Norwegian Agricultural Agreement Research Fund
Norwegian Fund for Research Fees for Agricultural products
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1752715
Reference54 articles.
1. Tocopherols and Tocotrienols in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening
2. Carotenoids in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening and Use of Pheophytin a as a Maturity Marker
3. Flavonol glycosides in wild and cultivated berries of three major subspecies of Hippophaë rhamnoides and changes during harvesting period
4. Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location
5. Simultaneous estimation of phenolic acids in sea buckthorn (Hippophaë rhamnoides) using RP-HPLC with DAD
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