Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product-Reference-Cited by-同舟云学术

Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

Published:2022-02-21 Issue:11 Volume:102 Page:4551-4560
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Irigoytia Maria Belén¹,Irigoytia Karen²³,Sosa Natalia¹²,de Escalada Pla Marina³,Genevois Carolina¹²^ORCID

Affiliation:

1. Facultad de Bromatología, UNER Gualeguaychú Argentina

2. Instituto de Ciencia y Tecnología de Alimentos Entre Ríos (ICTAER), CONICET, Facultad de Bromatología Universidad Nacional de Entre Ríos (UNER) Gualeguaychú Argentina

3. CONICET – Universidad de Buenos Aires (UBA) Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CABA Buenos Aires Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de Entre Ríos

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11812

Reference37 articles.

1. Blueberries

2. Evidence for Anti-Cancer Properties of Blueberries: A Mini-Review

3. Blueberry as a source of bioactive compounds for the treatment of obesity, type 2 diabetes and chronic inflammation

4. Blueberry and cardiovascular disease risk factors: A systematic review and meta-analysis of randomized controlled trials

5. Small fruits: Raspberries, blackberries, blueberries

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