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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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2016
Assuntos:
Communication
Acesso em linha: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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