Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

LWT

Volumn 64, Issue 2, 2015, Pages 1289-1296

  Castagnini, J M ^a   Betoret, N ^a   Betoret, E ^b   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidant capacity; Blueberry juice; Fruit like snacks; Functional foods; Vacuum impregnation

Indexed keywords

ANTHOCYANINS; FRUITS; FUNCTIONAL FOOD; LOW TEMPERATURE DRYING; SOLAR DRYERS; STABILIZATION;

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; ANTIRADICAL CAPACITIES; BLUEBERRY JUICE; FUNCTIONAL PROPERTIES; INDIVIDUAL ANTHOCYANINS; PROCESSING OPERATIONS; VACUUM IMPREGNATION;

IMPREGNATION;

EID: 84944321016     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.044     Document Type: Article

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