The Role of Processing Conditions on the Color and Antioxidant Retention of Jet Tube Fluidized Bed-Dried Blueberries

Drying Technology

Volumn 30, Issue 14, 2012, Pages 1600-1609

  Pallas, Laura A ^a   Pegg, Ronald B ^a   Shewfelt, Robert L ^a   Kerr, William L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant; Blueberries; Fluidized drying; Total phenolics

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT CAPACITY; BLUEBERRIES; DRYING TEMPERATURE; DRYING TIME; FLUIDIZED BED DRYING; GALLIC ACIDS; HIGH QUALITY; OXYGEN RADICAL ABSORBANCE CAPACITIES; PROCESSING CONDITION; RABBITEYE BLUEBERRY; TOTAL PHENOLICS; VACCINIUM ASHEI;

FLUIDIZATION; FLUIDIZED BED PROCESS; FLUIDIZED BEDS; PHENOLS; SUGARS; TUBES (COMPONENTS);

DRYING;

EID: 84869150492     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.700672     Document Type: Article

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