Navegação Ciências Agrárias por Assunto "Anthocyanins"
Resultados 1-4 de 4
-
Characterization of blueberry fruits (Vaccinium spp.) and derived products
(2014) [Artigo de periódico]The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in ... -
Effect of blanching on enzyme activity and bioactive compounds of blackberry
(2018) [Artigo de periódico]The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, ... -
Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents
(2015) [Artigo de periódico]This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the ... -
Evaluation of anthocyanins and other phenolic compounds extraction from blueberry processing waste with acidified water
(2017) [Artigo de periódico]Anthocyanins are natural pigments andthey are responsible for the blue-to-red coloration of flowers, fruits and leaves. These phenolic compounds are also known to be beneficial to human health. Due to their instability ...