Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice

Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant pro...

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Bibliographic Details
Main Authors:	José de Jesús Manríquez-Torres, José Antonio Sánchez-Franco, Esther Ramírez-Moreno, Nelly del Socorro Cruz-Cansino, José Alberto Ariza-Ortega, Jesús Martín Torres-Valencia
Format:	Article
Language:	English
Published:	MDPI AG 2016-11-01
Series:	Molecules
Subjects:	blackberry juice thermoultrasound antioxidant compounds fatty acids
Online Access:	http://www.mdpi.com/1420-3049/21/12/1624

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