Effect of Time and Storage Temperature on Anthocyanin Decay and Antioxidant Activity in Wild Blueberry (Vaccinium angustifolium) Powder-Reference-Cited by-同舟云学术

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Effect of Time and Storage Temperature on Anthocyanin Decay and Antioxidant Activity in Wild Blueberry (Vaccinium angustifolium) Powder

Published:2013-03-14 Issue:12 Volume:61 Page:2999-3005
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fracassetti Daniela¹,Del Bo’ Cristian¹,Simonetti Paolo¹,Gardana Claudio¹,Klimis-Zacas Dorothy²,Ciappellano Salvatore¹

Affiliation:

1. DeFENS − Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy

2. Department of Food Science and Human Nutrition, 232 Hitchner Hall, University of Maine, Orono, Maine 04469, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3048884

Reference40 articles.

1. Berry Fruits for Cancer Prevention: Current Status and Future Prospects

2. Vascular Reactivity Is Affected by Dietary Consumption of Wild Blueberries in the Sprague-Dawley Rat

3. Wild blueberry (V. angustifolium)-enriched diets alter aortic glycosaminoglycan profile in the spontaneously hypertensive rat

4. Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition

5. Processing and Storage Effect on Berry Polyphenols: Challenges and Implications for Bioactive Properties

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