Work

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Year: 2009

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2008.12.004

Authors: Ankit Patras, Nigel P. Brunton, Sara Da Pieve, Francis Butler

Institutions: University College Dublin, Teagasc - The Irish Agriculture and Food Development Authority

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Food Institutional Research Measure

OpenAlex ID: W2094470763

FWCI: 22.41

Cites: 41

Cited by: 610

Related to: 10