Browsing Tecnología en Alimentos by Subject "Nutrient retention"
Now showing items 1-1 of 1
Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals (2015-09)Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ...