Rubus glaucus benth - Open Access .click

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Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying

Food and Bioprocess Technology, 2013
The 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
José Luis Villacrez, José G. Carriazo, Coralia Osorio +2 more
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Polyphenolic content in products made from blackberry (Rubus glaucus, Benth) and aromatic plants

Revista de Investigaciones de UNIAGRARIA, 2014
The consumption of dietary antioxidants counteract chronic diseases associated with oxidative stress; within these are polyphenols, molecules that reduce the concentration of radical free, it decrease thrombosis, activate macrophages, inhibit the tendency to peroxidation, improve vision, prevent diabetes and induce apoptosis.
Gloria Helena González Blair, Luisa María. Sierra Olivares +1 more
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Effect of type of syrup and concentration on blackberry osmotic dehydration (Rubus glaucus benth)

Revista de Investigaciones de UNIAGRARIA, 2014
The 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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Volatile constituents from Andes berry (Rubus glaucus benth)