2026-05-28T16:44:29Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/117082026-05-26T11:00:33Zcom_10259_2604col_10259_5684
Dataset of the work “Physical-Chemical and Microbiological Characterisation of Blueberry By-products (Vaccinium myrtillus, L.) as Potential Food Ingredients”
Ortega Heras, Miriam
González San José, Mª Luisa
Hortigüela Delgado, Ruth
Fernández Varona, Ángela
Rodríguez, Verónica
Melero Gil, Beatriz
Vaccinium myrtillus L.
Blueberry pomace
Anthocyanins
Phenolic compounds
Product safety
Heat treatment
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.
2026-05-25T10:11:49Z
2026-05-25T10:11:49Z
2026-05-25T10:11:49Z
2026-05-25
dataset
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
eng
https://hdl.handle.net/10259/11720
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
Atribución-NoComercial 4.0 Internacional
north=42.34106; west=-3.70184; name=Burgos, Spain
start=2022; end=2024
Universidad de Burgos