2026-06-30T01:05:31Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/117082026-05-26T11:00:33Zcom_10259_2604col_10259_5684

00925njm 22002777a 4500 dc Ortega Heras, Miriam author González San José, Mª Luisa author Hortigüela Delgado, Ruth author Fernández Varona, Ángela author Rodríguez, Verónica author Melero Gil, Beatriz author 2026-05-25 The dataset contained the raw data from the study entitled 'Physical-chemical and microbiological characterisation of three powdered products obtained from blueberry pomace: skins and seeds'. The analysed parameters included proximate composition, mineral content, total phenolic content, total anthocyanin content, antioxidant activity (ABTS), and individual anthocyanins and phenolic compounds. The microorganisms studied were aerobic mesophilic bacteria, Enterobacteriaceae, lactic acid bacteria, Bacillus spp. and Clostridium spp. The data also included the results of a heat treatment at 90 °C for 30, 60, 90 and 120 minutes. Ortega-Heras, M., González-SanJosé, M. L., Hortigüela Delgado, R., Fernández Varona, Á., Rodríguez, V., & Melero, B. (2026). Dataset of the work “Physical-Chemical and Microbiological Characterisation of Blueberry By-products (Vaccinium myrtillus, L.) as Potential Food Ingredients” [Data set]. Universidad de Burgos. https://doi.org/10.71486/K1SC-RR37 https://hdl.handle.net/10259/11708 10.71486/k1sc-rr37 Vaccinium myrtillus L. Blueberry pomace Anthocyanins Phenolic compounds Product safety Heat treatment Dataset of the work “Physical-Chemical and Microbiological Characterisation of Blueberry By-products (Vaccinium myrtillus, L.) as Potential Food Ingredients”