Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries

Journal article

Peer reviewed

Roopesh M SYAMALADEVI, Preston K ANDREWS, Neal M DAVIES, Thomas WALTERS and Shyam S SABLANI

Journal of the science of food and agriculture, Vol.92(4), pp.916-924

2012

Handle:

https://hdl.handle.net/2376/107566

PMID: 21969304

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

General aspects

Fruit and vegetable industries

Handling, storage, packaging, transport

12 Record Views

Title: Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries
Creators: Roopesh M SYAMALADEVI - Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States
Preston K ANDREWS - Department of Horticulture and Landscape, Washington State University, Pullman, WA 99164-6120, United States
Neal M DAVIES - Department of Pharmaceutical Sciences, Washington State University, Pullman, WA 99164-6120, United States
Thomas WALTERS - Northwest Research and Extension Center, Washington State University, Pullman, WA 99164-6120, United States
Shyam S SABLANI - Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States
Publication Details: Journal of the science of food and agriculture, Vol.92(4), pp.916-924
Academic Unit: Biological Systems Engineering, Department of; Horticulture, Department of
Publisher: Wiley; Malden, MA
Identifiers: 99900547256101842
Language: English
Resource Type: Journal article