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...

• Главный автор: Ruilova, Ma. Bernarda (author)
• Другие авторы: Niño Ruíz, Zulay (author), Arias Toro, Daniel (author), Sandoval Ruilova, Patrício (author)
• Формат: article
• Опубликовано: 2022
• Предметы: Convection Drying; Lyophilization Drying; Functional Properties
• Online-ссылка: http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/601