Results 161 to 170 of about 2,056 (179)
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Journal of Agricultural and Food Chemistry, 2012
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980).
Iñigo Arozarena +2 more
exaly +3 more sources
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980).
Iñigo Arozarena +2 more
exaly +3 more sources
Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying
Food and Bioprocess Technology, 2013The Andes berry (Rubus glaucus Benth.), a tropical fruit with a high anthocyanin content and pleasant aroma, was selected for spray drying to produce solids that preserve the sensory characteristics (colour, odour and taste) of the fresh fruit. A factorial design (9 × 2) was implemented to evaluate the influence of the encapsulating agent (maltodextrin
José G Carriazo, Coralia Osorio
exaly +2 more sources
Polyphenolic content in products made from blackberry (Rubus glaucus, Benth) and aromatic plants
Revista de Investigaciones de UNIAGRARIA, 2014The consumption of dietary antioxidants counteract chronic diseases associated with oxidative stress; within these are polyphenols, molecules that reduce the concentration of radical free, it decrease thrombosis, activate macrophages, inhibit the tendency to peroxidation, improve vision, prevent diabetes and induce apoptosis.
Gloria Helena González Blair +1 more
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Effect of type of syrup and concentration on blackberry osmotic dehydration (Rubus glaucus benth)
Revista de Investigaciones de UNIAGRARIA, 2014The high post-harvest losses in Blackberry fruits can be diminished through the application of conservation techniques that reduce the water content of the product. In the present research the osmotic dehydration technique was used to reduce the moisture content of blackberry fruits (Rubus glaucus benth).
Marcela Guzmán R., Ludy Y. Zambrano A.
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Volatile constituents from Andes berry (Rubus glaucus benth)
Journal of High Resolution Chromatography, 1996Alicia Lucía Morales +5 more
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