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The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying Cover

The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
By: Ireneusz Ochmian,  Monika Figiel-Kroczyńska and  Sabina Lachowicz  
Open Access
|Jun 2020

Authors

Ireneusz Ochmian

Ireneusz.Ochmian@zut.edu.pl

Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland

Monika Figiel-Kroczyńska

monika.figiel-kroczynska@zut.edu.pl

Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland

Sabina Lachowicz

sabina.lachowicz@upwr.edu.pl

Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
DOI: https://doi.org/10.2478/aucft-2020-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 61 - 78
Submitted on: Jan 23, 2020
Accepted on: Apr 16, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
colour,
polyphenol,
bioactive compounds,
Brigitta Blue
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Ireneusz Ochmian, Monika Figiel-Kroczyńska, Sabina Lachowicz, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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