Bioactive compounds of blueberries: Post-harvest factors influencing the nutritional value of products

International Journal of Molecular Sciences

Volumn 16, Issue 8, 2015, Pages 18642-18663

  Michalska, Anna ^a,b   Łysiak, Grzegorz ^c  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidants; Drying; Maturity; Polyphenols processing; Quality; Storage; Vaccinium ssp

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BIOLOGICAL PRODUCT; BLUEBERRY EXTRACT; CARBOHYDRATE; CELLULOSE; CHOLESTEROL; CORONARY ARTERY DISEASE; COUMARIC ACID; CYANIDIN CHLORIDE; DELPHINIDIN; FAT; FLAVONOID; KAEMPFEROL; LIGNIN; MALVIDIN CHLORIDE; MYRICETIN; PELARGONIDIN; PEONIDIN; PETUNIDIN; POLYPHENOL; POLYSACCHARIDE; PROCYANIDIN; PROTEIN; QUERCETIN; UNCLASSIFIED DRUG; WATER;

ANTIINFLAMMATORY ACTIVITY; ANTINEOPLASTIC ACTIVITY; ATHEROSCLEROSIS; BIOLOGICAL ACTIVITY; BLANCHING; BLUEBERRY; CHEMICAL COMPOSITION; CRYOPRESERVATION; DEHYDRATION; DROUGHT TOLERANCE; FOOD PRESERVATION; FOOD PROCESSING; FREEZE DRYING; FRUIT RIPENING; HARVEST; HEATING; HOT AIR DRYING; INFRARED RADIATION HEATING; MATURITY; MICROWAVE DRYING; NONHUMAN; NUTRITIONAL VALUE; OHMIC HEATING; PLANT BROWNING; RADIANT ZONE DRYING; REVIEW; RISK; SCAR FORMATION; VACUUM DRYING; CHEMISTRY; DESICCATION; FOOD STORAGE; FRUIT; GROWTH, DEVELOPMENT AND AGING; PROCEDURES; VACCINIUM;

VACCINIUM;

BLUEBERRY PLANTS; DESICCATION; FOOD PRESERVATION; FOOD STORAGE; FREEZE DRYING; FRUIT; NUTRITIVE VALUE;

EID: 84939249528     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms160818642     Document Type: Review

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