A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeusL.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity-Reference-Cited by-同舟云学术

A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeusL.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity

Published:2013-02-19 Issue:6 Volume:48 Page:1179-1186
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yousefi Ghasem¹,Yousefi Shima¹,Emam-Djomeh Zahra¹

Affiliation:

1. Transfer Phenomena Lab (TPL); Department of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; 31587-11167; Karaj; Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Influence of temperature and TSS on performance of evaporation and rheological properties of pineapple concentration by microwave vacuum;Assawarachan;Journal of Food Process Engineering,2012

4. Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds;Bchir;Food and Bioprocess Technology,2012

5. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice;Buckow;Journal of Agricultural and Food Chemistry,2010

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