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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Degradation kinetics of anthocyanin in blueberry juice during thermal treatment

Carolina Pereira Kechinski1, Pâmela Virgínia Ramos Guimarães, Caciano Pelayo Zapata Noreña

  • 1Chemical Engineering Dept., Federal Univ. of Rio Grande do Sul (UFRGS), Rua Luiz Englert s/n - Porto Alegre/RS 90040-040, Brazil. carolpk@enq.ufrgs.br

Journal of Food Science
|May 25, 2010
PubMed

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