2026-06-30T01:05:37Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/117082026-05-26T11:00:33Zcom_10259_2604col_10259_5684
Repositorio Institucional de la Universidad de Burgos
author
Ortega Heras, Miriam
author
González San José, Mª Luisa
author
Hortigüela Delgado, Ruth
author
Fernández Varona, Ángela
author
Rodríguez, Verónica
author
Melero Gil, Beatriz
2026-05-25T10:11:49Z
2026-05-25T10:11:49Z
2026-05-25
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
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.
eng
Atribución-NoComercial 4.0 Internacional
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”
dataset
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URL
https://riubu.ubu.es/bitstream/10259/11708/4/readme.txt
File
MD5
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text/plain
readme.txt
URL
https://riubu.ubu.es/bitstream/10259/11708/1/Ortega-Blueberry_foods_2026.xlsx
File
MD5
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application/vnd.openxmlformats-officedocument.spreadsheetml.sheet
Ortega-Blueberry_foods_2026.xlsx