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and inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase
LWT - Food Science and Technology, 2021Hao Wang, Dong Liu, Jiang Zhao
exaly
Effect of high pressure treatment and enzymes on bilberry juice extraction
2004The plant cell membrane permeabilizing action of high pressure may be utilised in juice processing to improve juice yield and the amount of phenolic compounds released into the juice (1, 2). The reactions of the cell wall degrading enzymes used to improve yields in conventional juice processing, may be inhibited or enhanced by high pressure treatment ...
Lille, Martina +3 more
openaire +1 more source
Fractionation of an anthocyanin-rich bilberry extract and antioxidative activity testing
Food Chemistry, 2015Andreas Juadjur +2 more
exaly
Formulation and skin permeation behaviour of a commercial standardised bilberry extract
Planta Medica, 2008AR Bilia +4 more
openaire +1 more source

