Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

Darniadi, S, Ifie, I, Ho, P orcid.org/0000-0002-2533-0183 et al. (1 more author) (2019) Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder. Journal of Food Measurement and Characterization, 13 (2). pp. 1599-1606. ISSN 2193-4126

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Copyright, Publisher and Additional Information: © Springer Science+Business Media, LLC, part of Springer Nature 2019. This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Measurement and Characterization. The final authenticated version is available online; https://doi.org/10.1007/s11694-019-00076-w.
Keywords: Blueberry; Phenolic content; Anthocyanin; Foam-mat freeze-drying; Spray-drying
Dates:
  • Published: June 2019
  • Accepted: 21 February 2019
  • Published (online): 27 February 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Mar 2019 12:45
Last Modified: 27 Feb 2020 01:38
Status: Published
Publisher: Springer
Identification Number: https://doi.org/10.1007/s11694-019-00076-w

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