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National Agricultural Library
U.S. Department of Agriculture
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  4. EFFECTS OF FOOD PROCESSING TECHNOLOGIES ON THE NUTRACEUTICAL CONTENT OF RASPBERRIES, STRAWBERRIES AND BLACKBERRIES

EFFECTS OF FOOD PROCESSING TECHNOLOGIES ON THE NUTRACEUTICAL CONTENT OF RASPBERRIES, STRAWBERRIES AND BLACKBERRIES

Objective

To determine antioxidant activity, total phenolics, anthocyanins, and ellagic acid of canned, frozen, dehydrated berries, and berry jams. Strawberries, raspberries and blackberries are the berries studied in this project.

Investigators
Martin R R
Institution
Oregon State University
Start date
2005
End date
2008
Funding Source
Agricultural Research Service
Project number
5358-22000-033-05G
Accession number
409160
Commodities
Produce
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