Effect of Drying and Maturity on the Antioxidant Properties of the Blueberry (Vaccinium Floribundum Kurth) from the Ecuadorian Moorland and Sensory Evaluation of its Infusion

Effect of Drying and Maturity on the Antioxidant Properties of the Blueberry (Vaccinium Floribundum Kurth) from the Ecuadorian Moorland and Sensory Evaluation of its Infusion

The mortiño (Vaccinium oribundum) is characterized by its high content of polyphenols and anthocyanins, as well as high antioxidant activity. This research analyzed the effect of drying (convection drying and lyophilization) together with the degree of ripeness (50% and 100%) on the fruit’s antioxi...

Olles dieđut

Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Ruilova, Ma. Bernarda (author)
Eará dahkkit: Niño Ruíz, Zulay (author), Arias Toro, Daniel (author), Sandoval Ruilova, Patrício (author)
Materiálatiipa: article
Almmustuhtton: 2022
Fáttát:
Convection Drying
Lyophilization Drying
Functional Properties
Liŋkkat:http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/601
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http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/601

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