Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion
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DOI: 10.3390/foods10040791
Abstract: The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control)… read more here.
Keywords: raspberry; raspberry juice; effect; activity wafers ... See more keywords
Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice
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DOI: 10.3390/foods11152342
Abstract: Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400–600 MPa/CUT-10 min) and pulsed electric fields (PEF,… read more here.
Keywords: raspberry juice; microbial safety; red raspberry; effect ... See more keywords