Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and...

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Detalles Bibliográficos
Autores principales: Zhu, Lin, Liang, Xianrui, Lu, Yushuang, Tian, Shiyi, Chen, Jie, Lin, Fubin, Fang, Sheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535103/
https://www.ncbi.nlm.nih.gov/pubmed/34681411
http://dx.doi.org/10.3390/foods10102362

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535103/
https://www.ncbi.nlm.nih.gov/pubmed/34681411
http://dx.doi.org/10.3390/foods10102362

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