Effect of the Novel Radiant Zone Drying Method on Anthocyanins and Phenolics of Three Blueberry Liquids

Journal article

Peer reviewed

Moumita CHAKRABORTY, Mark SAVARESE, Eileen HARBERTSON, James HARBERTSON and Kerry L RINGER

Journal of agricultural and food chemistry, Vol.58(1), pp.324-330

2010

Handle:

https://hdl.handle.net/2376/117377

PMID: 19954224

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

General aspects

Fruit and vegetable industries

Food engineering

3 Record Views

Title: Effect of the Novel Radiant Zone Drying Method on Anthocyanins and Phenolics of Three Blueberry Liquids
Creators: Moumita CHAKRABORTY - School of Food Science, Washington State University, 24106 North Bunn Road, Prosser, Washington 99350, United States
Mark SAVARESE - Columbia PhytoTechnology, LLC, 101 Parallel Avenue, Dallesport, Washington 98617, United States
Eileen HARBERTSON - School of Food Science, Washington State University, 24106 North Bunn Road, Prosser, Washington 99350, United States
James HARBERTSON - School of Food Science, Washington State University, 24106 North Bunn Road, Prosser, Washington 99350, United States
Kerry L RINGER - School of Food Science, Washington State University, 24106 North Bunn Road, Prosser, Washington 99350, United States
Publication Details: Journal of agricultural and food chemistry, Vol.58(1), pp.324-330
Academic Unit: Food Science, School of
Publisher: American Chemical Society; Washington, DC
Identifiers: 99900548352501842
Language: English
Resource Type: Journal article