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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274411/
https://www.ncbi.nlm.nih.gov/pubmed/27916844
http://dx.doi.org/10.3390/molecules21121624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274411/
https://www.ncbi.nlm.nih.gov/pubmed/27916844
http://dx.doi.org/10.3390/molecules21121624

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