Changes in anthocyanins contents during processing of highbush blueberries (Vaccinium corymbosum L.)
2006
Scibisz, I. | Mitek, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The present study was undertaken to investigate the changes in highbush blueberry (Vaccinium corymbosum L., var. Bluecrop) anthocyanins during processing into juice and concentrate. Total anthocyanin content of blueberry used for juice processing was 195.7 mg/100 g. Malvidin and delphidin derivatives (80 percent of the constituents) were the major anthocyanins present in blueberries. The primary step of processing (crushing and depectinization) contributed to a large loss in the total anthocyanin content
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