Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products.

@article{Brownmiller2008ProcessingAS,
  title={Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products.},
  author={C. Brownmiller and L. Howard and R. Prior},
  journal={Journal of food science},
  year={2008},
  volume={73 5},
  pages={
          H72-9
        }
}
  • C. Brownmiller, L. Howard, R. Prior
  • Published 2008
  • Medicine
  • Journal of food science
  • This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of blueberries that were canned in syrup (CS), canned in water (CW), pureed, and juiced (clarified and nonclarified). Total monomeric anthocyanins, percent polymeric color, and oxygen radical absorbing capacity (ORAC) assay using fluorescein (ORAC(FL)) were determined postprocessing after 1 d, and 1, 3, and 6 mo of storage. Thermal processing… CONTINUE READING
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