Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave as...

Descripción completa

Detalles Bibliográficos
Autores principales: Sun, Yu, Zhang, Yuhan, Xu, Wei, Zheng, Xianzhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231185/
https://www.ncbi.nlm.nih.gov/pubmed/32244338
http://dx.doi.org/10.3390/foods9040397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231185/
https://www.ncbi.nlm.nih.gov/pubmed/32244338
http://dx.doi.org/10.3390/foods9040397

Ejemplares similares