Comparison of anthocyanin concentration in blueberries processed using hydrothermodynamic technology and conventional processing technologies

V. Satanina; W. Kalt; T. Astatkie; P. Havard; A. Martynenko

doi:10.1111/jfpe.12117

Comparison of anthocyanin concentration in blueberries processed using hydrothermodynamic technology and conventional processing technologies

V. Satanina, W. Kalt, T. Astatkie, P. Havard, A. Martynenko

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	609-618
Number of pages	10
Journal	Journal of Food Process Engineering
Volume	37
Issue number	6
DOIs	https://doi.org/10.1111/jfpe.12117
Publication status	Published - Dec 1 2014

ASJC Scopus Subject Areas

Food Science
General Chemical Engineering

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1111/jfpe.12117

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title = "Comparison of anthocyanin concentration in blueberries processed using hydrothermodynamic technology and conventional processing technologies",

author = "V. Satanina and W. Kalt and T. Astatkie and P. Havard and A. Martynenko",

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AU - Satanina, V.

AU - Kalt, W.

AU - Astatkie, T.

AU - Havard, P.

AU - Martynenko, A.

PY - 2014/12/1

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JO - Journal of Food Process Engineering

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Comparison of anthocyanin concentration in blueberries processed using hydrothermodynamic technology and conventional processing technologies

ASJC Scopus Subject Areas

UN SDGs

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