Open access
Oct 2026
Comprehensive analysis of changes in the quality, functional properties, flavor, and metabolome of blueberry pomace by different drying methods
Blueberry pomace is rich in bioactive compounds but limited by high moisture content. This study evaluated eight drying methods, including natural sunlight drying (ND-S), no-sunlight natural drying (ND-NS), hot-air drying at 45/160 °C (HAD45/HAD160), microwave drying (MD), vacuum freeze-drying (VFD), and combined steam...
Wu Sun, Dong Huang, Yun-Fei Long et al.
· Food Chemistry: X · 0 citations