Processing black mulberry into jam: effects on antioxidant potential andin vitrobioaccessibility-Reference-Cited by-同舟云学术

Processing black mulberry into jam: effects on antioxidant potential andin vitrobioaccessibility

Published:2017-02-08 Issue:10 Volume:97 Page:3106-3113
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Tomas Merve¹,Toydemir Gamze²,Boyacioglu Dilek³,Hall Robert D⁴⁵,Beekwilder Jules⁴,Capanoglu Esra³

Affiliation:

1. Faculty of Engineering and Natural Sciences, Food Engineering Department; Istanbul Sabahattin Zaim University; Halkalı Istanbul Turkey

2. Faculty of Engineering, Food Engineering Department; Okan University; Akfirat-Tuzla Istanbul Turkey

3. Faculty of Chemical and Metallurgical Engineering, Food Engineering Department; Istanbul Technical University; Maslak Istanbul Turkey

4. Wageningen University & Research; Wageningen Plant Research, Bioscience; Wageningen The Netherlands

5. Wageningen University; Laboratory of Plant Physiology; Wageningen The Netherlands

Funder

EU 7th Frame ATHENA

Publisher

Wiley

Subject

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

Reference50 articles.

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3. Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate;Hojjatpanah;Int J Food Sci Technol,2011

4. Identification and quantification of anthocyanins and flavonoids in mulberry (Morus sp.) cultivars;Lee;Food Sci Biotechnol,2004

5. Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry;Amaro;Int J Food Sci Technol,2013

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