Osmotic Dehydration processing Moisture content and Anthocyanin Content

  Order Description     The in" rel="nofollow">influence of pretreatment parameters on Osmotic Dehydration processin" rel="nofollow">ing Moisture content and Anthocyanin" rel="nofollow">in Content in" rel="nofollow">in Lowbush Blueberry (V.angstifolum) and high bush Blueberry   write about the osmotic dehydration in" rel="nofollow">in wild blueberry and blueberry and how the pretreatment before osmotic dehydration( wild or blueberry can not lose a lot of water durin" rel="nofollow">ing osmotic dehydration alone because it has a waxy layer )so pretreatment can help to lose water and main" rel="nofollow">intain" rel="nofollow">in the antioxidant properties of wild and blueberry and the pretreatment like boilin" rel="nofollow">ing water, ultrasonic bath, microwave, and ultrasonication. As a result, the microwave consider as the best of losin" rel="nofollow">ing water and main" rel="nofollow">intain" rel="nofollow">in the phenolic content, flavonoid, and antioxidant if we make a combin" rel="nofollow">ination of dryin" rel="nofollow">ing like microwave + osmotic dehydration . could you please also write about the range of moisture content of wild and blueberry in" rel="nofollow">in fresh weight (FW) AND DRY MATTER OR (dry basis or dry weight) . also the range of phenolic content , flavonoid and anthocyanin" rel="nofollow">in in" rel="nofollow">in fresh wet and dry wet or dry matter in" rel="nofollow">in also the wild and blueberry of NW Ontario Also, could you write what they use to extract and calculated the moisture content and phenolic, flavonoids and antioxidant before osmotic dryin" rel="nofollow">ing and after dryin" rel="nofollow">ing. One of the reasons of usin" rel="nofollow">ing osmotic dehydration because the dryin" rel="nofollow">ing in" rel="nofollow">in oven loses to a greater loss of the physical and chemical properties of wild and blueberry.