Results 161 to 170 of about 17,947 (183)
Journal of Agricultural and Food Chemistry, 2007 High-performance liquid chromatography with diode array (LC-DAD) and electrospray ionization mass spectrometric detection (ESI-MS) was used to analyze phenolic compounds of two blackberry species (Rubus glaucus Benth.
Véronique Cheynier, Pierre BRAT
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Journal of Agricultural and Food Chemistry, 2012
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980).
Maria Remedios Marin-Arroyo +2 more
exaly +3 more sources
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980).
Maria Remedios Marin-Arroyo +2 more
exaly +3 more sources
Contexto de cadena mora (Rubus glaucus)
2020En esta ficha de contexto se mencionan los aspectos importantes de la cadena de mora (Rubus glaucus) enfocados a su marco productivo, regional, económico, comercio internacional, así como sus perspectivas y tendencias frente al mercado, dando a conocer su entorno de Ciencia y Tecnología e Innovación.
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Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying
Food and Bioprocess Technology, 2013The Andes berry (Rubus glaucus Benth.), a tropical fruit with a high anthocyanin content and pleasant aroma, was selected for spray drying to produce solids that preserve the sensory characteristics (colour, odour and taste) of the fresh fruit. A factorial design (9 × 2) was implemented to evaluate the influence of the encapsulating agent (maltodextrin
Coralia Osorio, José G. Carriazo
exaly +2 more sources
Effect of type of syrup and concentration on blackberry osmotic dehydration (Rubus glaucus benth)
Revista de Investigaciones de UNIAGRARIA, 2014The high post-harvest losses in Blackberry fruits can be diminished through the application of conservation techniques that reduce the water content of the product. In the present research the osmotic dehydration technique was used to reduce the moisture content of blackberry fruits (Rubus glaucus benth).
Marcela Guzmán R., Ludy Y. Zambrano A.
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Induction and Multiplication of Thornless Rubus Glaucus Callogenesis from Leaves
Journal of Hunan University Natural Sciences, 2023openaire +1 more source
2015
The local interest of producers, traders and consumers for the Castilla Blackberry produced in Ibagué city and lack information about its qualities is the reason of the current fruit’s characterization evaluated in six maturity states. The morphological and physicochemical results indicate that the harvest optimum state was fifth, because its good ...
Ayala, Leidy Carolina +2 more
openaire +1 more source
The local interest of producers, traders and consumers for the Castilla Blackberry produced in Ibagué city and lack information about its qualities is the reason of the current fruit’s characterization evaluated in six maturity states. The morphological and physicochemical results indicate that the harvest optimum state was fifth, because its good ...
Ayala, Leidy Carolina +2 more
openaire +1 more source