Table of Contents
Preface
Chapter 1. Effect of Processing on the Bioactivity of Blueberries Anthocyanins
(Giorgiana M. Cătunescu, Ioana M. Bodea, Carmen R. Pop, Ruth Hornedo-Ortega, M. Carmen Garcia-Parrilla, Ana M. Troncoso, Ana B. Cerezo and Ancuța M. Rotar – Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania, et al.)
Chapter 2. Dehydration of Blueberries: Changes in Bioactive Compounds and Nutritional Value
(Juan Martín-Gómez, Julieta Mérida and María P. Serratosa – Departamento de Química Agrícola, Edafología y Microbiología, Universidad de Córdoba, Córdoba, Spain)
Chapter 3. Blueberry Anthocyanins: Profile, Metabolism, and Biological Activity
(Ruth Hornedo-Ortega, Giogiana M. Cătunescu, M. Carmen Garcia-Parrilla, Ana M. Troncoso and Ana B. Cerezo – Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Spain et al.)
Chapter 4. Effect of Processing Operations on the Properties of Blueberries
(Raquel Guiné, Paula Correia, Sofia Guiné Florença and Maria João Barroca – CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal, et al.)
Index