The Influence of Processing on the Bioactive Compounds of Small Berries

被引：0
|
作者：
Dumitrașcu, Loredana [1 ]
Banu, Iuliana [1 ]
Patraşcu, Livia [2 ]
Vasilean, Ina [1 ]
Aprodu, Iuliana [1 ]
机构：
[1] Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca St, Galati,800201, Romania
[2] Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca St, Galati,800201, Romania
来源：
Applied Sciences (Switzerland) | 2024年 / 14卷 / 19期
关键词：
D O I：
10.3390/app14198713
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] OXIDATION OF ORGANIC COMPOUNDS IN WASTEWATER FROM THE HUMID PROCESSING OF COFFEE BERRIES
    Goncalves, Maraisa
    Guerreiro, Mario Cesar
    Alves Oliveira, Luiz Carlos
    da Rocha, Cristian Luciana
    QUIMICA NOVA, 2008, 31 (07): : 1636 - 1640
  • [42] Ellagic acid content in berries: Influence of domestic processing and storage
    S. H. Häkkinen
    S. O. Kärenlampi
    H. M. Mykkänen
    I. M. Heinonen
    A. R. Törrönen
    European Food Research and Technology, 2000, 212 : 75 - 80
  • [43] The influence of different time durations of thermal processing on berries quality
    Arancibia-Avila, Patricia
    Namiesnik, Jacek
    Toledo, Fernando
    Werner, Enrique
    Leticia Martinez-Ayala, Alma
    Elizabeth Rocha-Guzman, Nuria
    Alberto Gallegos-Infante, Jose
    Gorinstein, Shela
    FOOD CONTROL, 2012, 26 (02) : 587 - 593
  • [44] Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
    Redondo-Cuenca, Araceli
    Martin Pedrosa, Mercedes
    Tenorio Sanz, Ma Dolores
    Alvarado Lopez, Alejandra N.
    Garcia-Alonso, Alejandra
    JOURNAL OF FOOD SCIENCE, 2022, 87 (12) : 5289 - 5302
  • [45] Influence of Culinary Processing Time on Saffron's Bioactive Compounds (Crocus sativus L.)
    Rodriguez-Neira, Lidia
    Asuncion Lage-Yusty, Maria
    Lopez-Hernandez, Julia
    PLANT FOODS FOR HUMAN NUTRITION, 2014, 69 (04) : 291 - 296
  • [46] THE INFLUENCE OF DRYING ON LEVELS OF BIOACTIVE COMPOUNDS IN PULP/PEEL OIL OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L. SSP SINENSIS) BERRIES
    St George, S. D.
    Cenkowski, S.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2009, 33 : 91 - 109
  • [47] Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)
    Lidia Rodríguez-Neira
    María Asunción Lage-Yusty
    Julia López-Hernández
    Plant Foods for Human Nutrition, 2014, 69 : 291 - 296
  • [48] Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
    Velazquez-Estrada, R. M.
    Hernandez-Herrero, M. M.
    Ruefer, C. E.
    Guamis-Lopez, B.
    Roig-Sagues, A. X.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2013, 18 : 89 - 94
  • [49] Nutritional and bioactive value of Rubus berries
    Schulz, Mayara
    Chim, Josiane Freitas
    FOOD BIOSCIENCE, 2019, 31
  • [50] OPTIMIZATION OF THE ECO-FRIENDLY SYNTHESIS OF SILVER NANOPARTICLES USING GOJI BERRIES' BIOACTIVE COMPOUNDS
    David, Luminita
    Moldovan, Bianca
    STUDIA UNIVERSITATIS BABES-BOLYAI CHEMIA, 2022, 67 (03): : 37 - 44
12345