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Journal Abstract Search

359 related items for PubMed ID: 33265991

  • 1.
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  • 2. Exploring the Potential of Wild Andean Blueberries for Powdered Juice Production through Spray Drying.
    Estupiñan-Amaya M, Fuenmayor CA, López-Córdoba A.
    Foods; 2023 Jun 12; 12(12):. PubMed ID: 37372559
    [Abstract] [Full Text] [Related]

  • 3. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients.
    Lachowicz S, Michalska-Ciechanowska A, Oszmiański J.
    Molecules; 2020 Apr 15; 25(8):. PubMed ID: 32326580
    [Abstract] [Full Text] [Related]

  • 4. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders.
    Tkacz K, Wojdyło A, Michalska-Ciechanowska A, Turkiewicz IP, Lech K, Nowicka P.
    Molecules; 2020 Aug 21; 25(17):. PubMed ID: 32825580
    [Abstract] [Full Text] [Related]

  • 5. Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing.
    Archaina D, Leiva G, Salvatori D, Schebor C.
    Food Sci Technol Int; 2018 Jan 21; 24(1):78-86. PubMed ID: 28899204
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  • 8. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage.
    Correia R, Grace MH, Esposito D, Lila MA.
    Food Chem; 2017 Nov 15; 235():76-85. PubMed ID: 28554650
    [Abstract] [Full Text] [Related]

  • 9. Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations.
    Michalska A, Wojdyło A, Łysiak GP, Figiel A.
    Int J Mol Sci; 2017 Jan 17; 18(1):. PubMed ID: 28106740
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  • 10. Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties.
    Darniadi S, Ho P, Murray BS.
    J Sci Food Agric; 2018 Mar 17; 98(5):2002-2010. PubMed ID: 28940205
    [Abstract] [Full Text] [Related]

  • 11. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.
    Nowak D, Gośliński M, Wojtowicz E, Przygoński K.
    J Food Sci; 2018 Aug 17; 83(8):2237-2246. PubMed ID: 30044505
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  • 12. Advantages of Spray Drying over Freeze Drying: A Comparative Analysis of Lonicera caerulea L. Juice Powders-Matrix Diversity and Bioactive Response.
    Michalska-Ciechanowska A, Brzezowska J, Nowicka P, Tkacz K, Turkiewicz IP, Hendrysiak A, Oszmiański J, Andlauer W.
    Molecules; 2024 Jul 30; 29(15):. PubMed ID: 39124991
    [Abstract] [Full Text] [Related]

  • 13. Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient.
    Phan ADT, Adiamo O, Akter S, Netzel ME, Cozzolino D, Sultanbawa Y.
    J Sci Food Agric; 2021 Sep 30; 101(12):5132-5141. PubMed ID: 33608906
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity.
    Braga MB, Veggi PC, Codolo MC, Giaconia MA, Rodrigues CL, Braga ARC.
    Food Res Int; 2019 Nov 30; 125():108557. PubMed ID: 31554091
    [Abstract] [Full Text] [Related]

  • 15. Effect of the novel radiant zone drying method on anthocyanins and phenolics of three blueberry liquids.
    Chakraborty M, Savarese M, Harbertson E, Harbertson J, Ringer KL.
    J Agric Food Chem; 2010 Jan 13; 58(1):324-30. PubMed ID: 19954224
    [Abstract] [Full Text] [Related]

  • 16. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.
    Beaulieu JC, Stein-Chisholm RE, Lloyd SW, Bett-Garber KL, Grimm CC, Watson MA, Lea JM.
    J Sci Food Agric; 2017 Jan 13; 97(2):469-478. PubMed ID: 27060570
    [Abstract] [Full Text] [Related]

  • 17. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying.
    Yan H, Kerr WL.
    J Sci Food Agric; 2013 Apr 13; 93(6):1499-504. PubMed ID: 23080413
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  • 18. A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications.
    Dermengiu NE, Milea ȘA, Burada BP, Stanciu S, Cîrciumaru A, Râpeanu G, Stănciuc N.
    J Food Sci; 2022 Oct 13; 87(10):4725-4737. PubMed ID: 36124384
    [Abstract] [Full Text] [Related]

  • 19. Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents.
    Flores FP, Singh RK, Kerr WL, Pegg RB, Kong F.
    J Agric Food Chem; 2013 May 08; 61(18):4441-7. PubMed ID: 23590684
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  • 20. Anthocyanin profile, antioxidant activity and enzyme inhibiting properties of blueberry and cranberry juices: a comparative study.
    Cásedas G, Les F, Gómez-Serranillos MP, Smith C, López V.
    Food Funct; 2017 Nov 15; 8(11):4187-4193. PubMed ID: 29038797
    [Abstract] [Full Text] [Related]

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