Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices
The aim of this study was to determine the effect of mash enzymatic maceration and heating treatments before pressing on the antioxidant activities in selected berry juices. Total phenolic contents were determined by the Folin–Ciocalteau assay, antioxidant activities were determined by means of the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-04-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1247914 |