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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Ruilova, Ma. Bernarda (author)
Awduron Eraill: Niño Ruíz, Zulay (author), Arias Toro, Daniel (author), Sandoval Ruilova, Patrício (author)
Fformat: article
Cyhoeddwyd: 2022
Pynciau:
Convection Drying
Lyophilization Drying
Functional Properties
Mynediad Ar-lein:http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/601
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Rhyngrwyd

http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/601

Eitemau Tebyg