Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05343-7.pdf
Reference29 articles.
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3. Arteaga H., Arteaga A. (2016). Optimization of the antioxidant capacity, anthocyanins and rehydration in powder of cranberry (Vaccinium corymbosum) microencapsulated with mixtures of hydrocolloids. Scientia Agropecuaria vol.7 no.spe Trujillo oct. 2016. http://dx.doi.org/https://doi.org/10.17268/sci.agropecu.2016.03.05.
4. Brauch JE, Kroner M, Schweiggert RM, Carle R (2015) Studies into the stability of 3-O-glycosylated and 3,5-O-diglycosylated anthocyanins in differently purified liquid and dried maqui (Aristotelia chilensis (Mol) Stuntz) preparations during storage and thermal treatment. J Agric Food Chem 63(39):8705–8714. https://doi.org/10.1021/acs.jafc.5b03471
5. Bustos MC, Rocha-Parra D, Sampedro I, de Pascual-Teresa S, León AE (2018) The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries. J Agric Food Chem 66(11):2714–2723. https://doi.org/10.1021/acs.jafc.7b05395
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1. Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis;eFood;2024-01-30
2. Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry ( Vaccinium meridionale ) juice by freeze–drying;International Journal of Food Science & Technology;2022-09-29
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