RT dataset
T1 Dataset of the work “Physical-Chemical and Microbiological Characterisation of Blueberry By-products (Vaccinium myrtillus, L.) as Potential Food Ingredients”
A1 Ortega Heras, Miriam
A1 González San José, Mª Luisa
A1 Hortigüela Delgado, Ruth
A1 Fernández Varona, Ángela
A1 Rodríguez, Verónica
A1 Melero Gil, Beatriz
K1 Vaccinium myrtillus L.
K1 Blueberry pomace
K1 Anthocyanins
K1 Phenolic compounds
K1 Product safety
K1 Heat treatment
K1 Residuos industriales
K1 Factory and trade waste
K1 Arándanos azules (Frutas)
K1 Blueberries
AB 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.
PB Universidad de Burgos
YR 2026
FD 2026-05-25
LK https://hdl.handle.net/10259/11708
UL https://hdl.handle.net/10259/11708
LA eng
NO 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
NO The authors acknowledge financial support from the Spanish Ministry of Science, Innovation and Universities T with the help of European Funds through the project PID2021-125400OB-I00.
DS Repositorio Institucional de la Universidad de Burgos
RD 10-jun-2026