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...

• Hlavní autor: Ruilova, Ma. Bernarda (author)
• Další autoři: Niño Ruíz, Zulay (author), Arias Toro, Daniel (author), Sandoval Ruilova, Patrício (author)
• Médium: article
• Vydáno: 2022
• Témata: Convection Drying; Lyophilization Drying; Functional Properties
• On-line přístup: http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/601