Optimization of Hydrothermodynamic Technology for Blueberry Food Processing
Traditional processing technologies can negatively affect polyphenolics of blueberry products. Optimization of hydrothermodynamic (HTD) processing has been used to minimize blueberry-based product quality degradation. Preliminary experiments have shown that the quality of HTD blueberry purée in term...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/10222/14347 |