To clarify the dependence of anthocyanins degradation on the non-uniformity of microwave
heating in blueberry puree, the effects of temperature and moisture content distribution on …

Microwave technology is fit for the processing of berry products, but it may affect nutrition
components of berry fruit. To improve the nutritional value of the berry products, the …

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of
products. Berries are rich in antioxidant anthocyanins, which are prone to degradation …

Acquirement and degradation kinetics of anthocyanin from powdered blueberry were
studied to analyze the degradation reason and improve the yield of anthocyanin under …

Microwave power as directly controlled parameter determines the absorption of microwave
energy inside extraction vial and the yield of objective component in microwave‐assisted …

A variable power of microwave extraction (VPME) method with two-stage input power is
developed to improve the extraction rate and reduce the degradation of anthocyanins from …

Materials and Methods: In this study, comparison of the color, turbidity, degradation rate of
anthocyanin, and rate of evaporation in cornelian cherry (cornus mass L) juice produced …

In order to verify the sensitivity of anthocyanins (Acys) yield of grape peel to the energy
density (microwave power for a given unit of volume) and citric acid concentration in …

In the last few decades, researchers have found blueberry leaves to be an interesting source
of different phenolic compounds, and drying is an important part of their postharvest and …

Microwave radiation is one of the main heating methods for food processing, especially
affecting the color quality of colorful foods. This work presents the effect of microwave …