Comparison of Thermally Pasteurized and Ultrasonically Pasteurized Blueberry Juice (Vaccinium corymbosum) and an Investigation of Blueberry Juice Effect on Lipid Oxidation During Microencapsulation of Polyunsaturated Fish Oils
Blueberries have received considerable attention due to their content of health promoting compounds such as polyphenols and anthocyanins. Thermal pasteurization (TP) is known to cause degradation of anthocyanins and juice color. Microencapsulation, particularly with incorporation of blueberry antiox...
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| Format: | Others |
| Language: | en |
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LSU
2011
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| Online Access: | http://etd.lsu.edu/docs/available/etd-07012011-143856/ |