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Journal of Food Measurement and Characterization

Volumn 13, Issue 2, 2019, Pages 1599-1606

Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

(4) Darniadi, Sandi a,b Ifie, Idolo b,c Ho, Peter b Murray, B S b

a INDONESIAN AGENCY FOR AGRICULTURAL RESEARCH AND DEVELOPMENT (Indonesia)

b UNIVERSITY OF LEEDS (United Kingdom)

c DELTA STATE UNIVERSITY (Nigeria)

Author keywords

Anthocyanin; Blueberry; Foam mat freeze drying; Phenolic content; Spray drying

Indexed keywords

BODY FLUIDS; CARBOHYDRATES; DISEASES; DRYING; FLAVONOIDS; LOW TEMPERATURE DRYING; MAMMALS; POWDERS; SPRAY DRYING;

BLUEBERRY; CARDIO-VASCULAR DISEASE; DELPHINIDIN 3 GLUCOSIDES; FREEZE DRYING; INDIVIDUAL ANTHOCYANINS; PHENOLIC CONTENT; SENSITIVITY TO TEMPERATURES; TOTAL PHENOLIC CONTENT;

ANTHOCYANINS;

EID: 85062596172 PISSN: 21934126 EISSN: 21934134 Source Type: Journal
DOI: 10.1007/s11694-019-00076-w Document Type: Article

Times cited : (41)

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