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Filtering by: Committee Member Pereira, Cliff Remove constraint Committee Member: Pereira, Cliff Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Committee Member Finn, Chad Remove constraint Committee Member: Finn, Chad

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  • The blueberry : composition, anthocyanins, and polyphenolics

    Creator:
    Lee, Jungmin
    Abstract:
    Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
    Resource Type:
    Dissertation