Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties

The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC)...

Descripción completa

Detalles Bibliográficos
Autores principales: Grández-Yoplac, Dorila E., Mori-Mestanza, Diner, Muñóz-Astecker, Lucas D., Cayo-Colca, Ilse S., Castro-Alayo, Efraín M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065409/
https://www.ncbi.nlm.nih.gov/pubmed/33916079
http://dx.doi.org/10.3390/antiox10040548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065409/
https://www.ncbi.nlm.nih.gov/pubmed/33916079
http://dx.doi.org/10.3390/antiox10040548

Ejemplares similares