Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use-Reference-Cited by-同舟云学术

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Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use

Published:2018-03-12 Issue:13 Volume:66 Page:3426-3434
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Puganen Anna¹,Kallio Heikki P.¹²^ORCID,Schaich Karen M.³^ORCID,Suomela Jukka-Pekka¹^ORCID,Yang Baoru¹

Affiliation:

1. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland

2. The Kevo Subarctic Research Institute, University of Turku, FI-20014 Turku, Finland

3. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, United States

Funder

National Institute of Food and Agriculture

Tekes

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00177

Reference33 articles.

1. Cyanidins: metabolism and biological properties

2. Health effects of quercetin: From antioxidant to nutraceutical

3. Polyphenols and disease risk in epidemiologic studies

4. BIOACTIVE COMPOUNDS IN NUTRITION AND HEALTH-RESEARCH METHODOLOGIES FOR ESTABLISHING BIOLOGICAL FUNCTION: The Antioxidant and Anti-inflammatory Effects of Flavonoids on Atherosclerosis

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1. Development and characterization of gelatin/carboxymethyl cellulose based polymeric film with inclusion of ionic liquid to enhance the shelf life of food;Food Packaging and Shelf Life;2024-03

2. Medicinal and edible polysaccharides from ancient plants: extraction, isolation, purification, structure, biological activity and market trends of sea buckthorn polysaccharides;Food & Function;2024

3. Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage;LWT;2023-07

4. By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds;Antioxidants;2023-02-08

5. Extraction and stability assessment of the bioactive compounds from berries;Berry Bioactive Compound By-Products;2023

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