The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127455
Abstract: Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to… read more here.
Keywords: color; oxidant capacity; anti oxidant; anthocyanin color ... See more keywords
Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Biochemistry"
DOI: 10.1111/jfbc.12409
Abstract: In this study, the effects of yeast strains on anthocyanin, color, and antioxidant activity of mulberry wines were investigated. Principal component analysis (PCA) were used to evaluate differences among the five mulberry wines. Results showed… read more here.
Keywords: antioxidant activity; color antioxidant; mulberry wines; anthocyanin color ... See more keywords