Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice

Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant pro...

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Bibliographische Detailangaben
Veröffentlicht in:Molecules
Hauptverfasser: Manríquez-Torres, José de Jesús, Sánchez-Franco, José Antonio, Ramírez-Moreno, Esther, Cruz-Cansino, Nelly del Socorro, Ariza-Ortega, José Alberto, Torres-Valencia, Jesús Martín
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2016
Schlagworte:
Communication
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6274411/
https://ncbi.nlm.nih.gov/pubmed/27916844
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21121624
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