Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations

Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations

Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Vaccinium meridionale Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид:	Luke Howard, Cindi R. Brownmiller, G. Astrid Garzón
Формат:	Өгүүллэг
Хэл сонгох:	English
Хэвлэсэн:	Elsevier 2024-07-01
Цуврал:	Heliyon
Нөхцлүүд:	Vaccinium meridionale Pulping Thermal processing Jelly Pomace Phenolics
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2405844024095355

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