Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations

Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Vaccinium meridionale Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing...

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Auteurs principaux:	Luke Howard, Cindi R. Brownmiller, G. Astrid Garzón
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2024-07-01
Collection:	Heliyon
Sujets:	Vaccinium meridionale Pulping Thermal processing Jelly Pomace Phenolics
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2405844024095355
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