EFFECT OF THERMO-SONICATION ON QUALITY PROPERTIES OF BARBERRY (BERBERIS VULGARIS) JUICE

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FARHADI CHITGAR M.; AALAMI M.; MILANI E.; MAGHSOUDLOU Y.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:4 (43) Page(s): 627-636

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Title

EFFECT OF THERMO-SONICATION ON QUALITY PROPERTIES OF BARBERRY (BERBERIS VULGARIS) JUICE

Author(s)

FARHADI CHITGAR M. | AALAMI M. | MILANI E. | MAGHSOUDLOU Y. | Issue Writer Certificate

Keywords

BARBERRY JUICEQ1

QUALITY PROPERTIESQ2

THERMOSONIATIONQ2

Abstract

Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits are used in preparing sauces, jellies, candies, marmalades and especially fruit juices. Also, the fruit contains health promoting compounds such as polyphenols and anthocyanins. Anthocyanins are bioactive compounds present in many fruits, vegetables and their products. They are responsible for the wide array of colors present in flowers, petals, leaves, fruits and vegetables and are a sub-group within the flavanoids characterized by a C6-C3-C6 skeleton. …

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APA: Copy

FARHADI CHITGAR, M., AALAMI, M., MILANI, E., & MAGHSOUDLOU, Y.. (2017). EFFECT OF THERMO-SONICATION ON QUALITY PROPERTIES OF BARBERRY (BERBERIS VULGARIS) JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(4 (43)), 627-636. SID. https://sid.ir/paper/143590/en

Vancouver: Copy

FARHADI CHITGAR M., AALAMI M., MILANI E., MAGHSOUDLOU Y.. EFFECT OF THERMO-SONICATION ON QUALITY PROPERTIES OF BARBERRY (BERBERIS VULGARIS) JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(4 (43)):627-636. Available from: https://sid.ir/paper/143590/en

IEEE: Copy

M. FARHADI CHITGAR, M. AALAMI, E. MILANI, and Y. MAGHSOUDLOU, “EFFECT OF THERMO-SONICATION ON QUALITY PROPERTIES OF BARBERRY (BERBERIS VULGARIS) JUICE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 4 (43), pp. 627–636, 2017, [Online]. Available: https://sid.ir/paper/143590/en

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