Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice-Reference-Cited by-同舟云学术

Impact of alternative and thermal preservation on microbiological, enzymatical, and chemical properties of blackcurrant juice

Published:2024-05-28 Issue:10 Volume:250 Page:2553-2567
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ebert Edward,Yadav Sagar,Stübler Anna-Sophie,Juadjur Andreas,Heinz Volker,Aganovic Kemal

Funder

Forschungskreis der Ernährungsindustrie

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-024-04557-1.pdf

Reference105 articles.

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2. Mattila PH, Hellström J, McDougall G et al (2011) Polyphenol and vitamin C contents in European commercial blackcurrant juice products. Food Chem 127(3):1216–1223. https://doi.org/10.1016/j.foodchem.2011.01.129

3. Boivin D, Blanchette M, Barrette S, Moghrabi A, Béliveau R (2007) Inhibition of cancer cell proliferation and suppression of TNF-induced activation of NFκB by edible berry juice. Anticancer Res 27(2):937–948

4. Erlund I, Koli R, Alfthan G et al (2008) Favorable effects of berry consumption on platelet function, blood pressure, and HDL cholesterol. Am J Clin Nutr 87(2):323–331. https://doi.org/10.1093/AJCN/87.2.323

5. Lehtonen HM, Järvinen R, Linderborg K et al (2010) Postprandial hyperglycemia and insulin response are affected by sea buckthorn (Hippophaë rhamnoides ssp. turkestanica) berry and its ethanol-soluble metabolites. Eur J Clin Nutr 64(12):1465–1471. https://doi.org/10.1038/ejcn.2010.173