Microwave pretreatment and optimization of osmotic dehydration of wild blueberries using response surface methodology.
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DOI: 10.1016/j.foodchem.2018.06.087
Abstract: This study investigated the effects of pretreatments and optimized osmotic dehydration (OD) of lowbush blueberries using response surface methodology (RSM) to produce dehydrated blueberries with high antioxidants content and shelf life. Fresh wild blueberries (WB)… read more here.
Keywords: methodology; osmotic dehydration; blueberries using; response surface ... See more keywords