Refractance Windowℿdrying of haskap berry - Preliminary results on anthocyanin retention and physicochemical properties
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- 作者：Giovana Bonat Cellia ; Rabie Khattaba ; b ; Amyl Ghanema ; Marianne Su-Ling Brooksa ; Su-Ling.Brooks@dal.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Powder ; Particle morphology ; Haskap berry ; Anthocyanin
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：218-221
- 全文大小：602 K
文摘
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First report on the preparation of haskap berry powder by Refractance Window™ drying.
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Anthocyanin retention in the powder was above 92% in comparison to frozen berries.
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Anthocyanin content in haskap powder was significantly higher than açaí berry powder.
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This technique is suitable for the development of high-quality products.