Optimization of blueberry flour processing and anthocyanin extraction
Abstract The objective of this work was to determine the ideal conditions for the processing of flour and extraction of anthocyanins from blueberries (Vaccinium corymbosum). A central composite design (CCD) with response surfaces was used. For the processing of blueberry flour, different dehydration...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Embrapa Informação Tecnológica
2022-09-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2022000104003&tlng=en |