Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry ( Rubus adenotrichos Schltdl.) by‐product-Reference-Cited by-同舟云学术

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry ( Rubus adenotrichos Schltdl.) by‐product

Published:2019-03-28 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Quirós Ana M.¹,Acosta Oscar G.¹^ORCID,Thompson Eduardo²,Soto Marvin¹^ORCID

Affiliation:

1. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio San José Costa Rica

2. Escuela de Tecnología de AlimentosUniversidad de Costa Rica, Ciudad Universitaria Rodrigo Facio San José Costa Rica

Funder

Vicerrectoría de Investigación, Universidad de Costa Rica

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13051

Reference47 articles.

1. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice

2. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

3. Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice

4. Antioxidant and Anti-inflammatory in Vitro Activities of Phenolic Compounds from Tropical Highland Blackberry (Rubus adenotrichos)

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