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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)...
Autores principales: | Grández-Yoplac, Dorila E., Mori-Mestanza, Diner, Muñóz-Astecker, Lucas D., Cayo-Colca, Ilse S., Castro-Alayo, Efraín M. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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