Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders-Reference-Cited by-同舟云学术

Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

Published:2015-07-17 Issue:6 Volume:96 Page:2055-2062
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Si Xu¹,Chen Qinqin¹,Bi Jinfeng¹,Wu Xinye¹,Yi Jianyong¹,Zhou Linyan¹,Li Zhaolu¹

Affiliation:

1. Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China

Funder

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7317/fullpdf

Reference50 articles.

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4. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro;Seeram;J Agric Food Chem,2006

5. The influence of light and maturity on fruit quality and flavonoid content of red raspberries;Wang;Food Chem,2009

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