Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por tema "Blackberry"
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Biocompounds content prediction in Ecuadorian fruits using a mathematical model
Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple ... -
Effects of gaseous ozone on microbiological quality of Andean blackberries (Rubus glaucus Benth)
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage ...