Improving nutritional value of dried blueberries (Vaccinium corymbosum L.) combining microwave-vacuum, hot-air drying and freeze drying technologies

International Journal of Food Engineering

Volumn 4, Issue 5, 2008, Pages

  Mejia Meza, Esteban I ^a   Yanez, Jaime A ^a   Davies, Neal M ^a   Rasco, Barbara ^a   Younce, Frank ^a   Remsberg, Connie M ^a   Clary, Carter ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins and antioxidant activity; Blueberries; Dehydration; Polyphenols

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; DEHYDRATION; DRYING; FLAVONOIDS; LOW TEMPERATURE DRYING; PLANTS (BOTANY); SOLAR DRYERS;

ANTHOCYANINS AND ANTIOXIDANT ACTIVITY; ANTI-OXIDANT ACTIVITIES; BLUEBERRIES; NUTRITIONAL PROPERTIES; NUTRITIONAL VALUE; POLYPHENOLS; TOTAL POLYPHENOLS; VACCINIUM CORYMBOSUM;

THERMAL PROCESSING (FOODS);

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 48749127122     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1364     Document Type: Article

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