Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
Blueberry residues are a valuable source of antioxidants, which can positively affect human health. The ethanolic extract of blueberry residue exhibits substantial antioxidant activity, as evidenced by its high antioxidant capacity. This study aimed to extract anthocyanins from blueberry residues fo...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis |
| Lenguaje: | Inglés |
| Publicado: |
Zamorano: Escuela Agrícola Panamericana
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/11036/7732 |
Ejemplares similares: Extraction of anthocyanins from blueberry (Vaccinium spp) residues and evaluation of their coloring and antioxidant capacity in ice cream
- Organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity
- Molecular characterization of wood ear mushrooms (Auricularia sp) from Kakamega forest in western Kenya
- Physicochemical and textural characteristics of jerky-style pet treats developed with ground swine pluck
- Efecto fungitóxico del ácido fosforoso en naranjo dulce a la infección con zoosporas de Phytophthora citrophthora
- Timing of nitrogen fertilization influences color and anthocyanin content of apple (Malus domestica Borkh. cv ‘Royal Gala’) fruits
- The rapid degradation of Lambda-Cyhalothrin makes treated vegetables relatively safe for consumption