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The effect of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of blueberry phenolics
Author(s) -
Liović Nikolina,
Bratanić Andre,
Zorić Zoran,
Pedisić Sandra,
Režek Jambrak Anet,
Krešić Greta,
Bilušić Tea
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14831
Subject(s) - digestion (alchemy) , antioxidant , chemistry , food science , dpph , pasteurization , quercetin , chromatography , biochemistry
The use of freeze‐drying and high‐intensity ultrasound can ensure better gastrointestinal stability and higher antioxidant activity of blueberry phenolics.

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