Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
Ah‐Na Kim, Kyo‐Yeon Lee, Bo Gyeong Kim, Si Won, Eun Ji Jeong, William L. Kerr, Sung‐Gil Choi
Topics & Concepts
AnthocyaninChemistryAscorbic acidAntioxidantFood scienceOxygenMalvidinLipid oxidationOrganic chemistryCyanidinPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisPostharvest Quality and Shelf Life Management