Functional components, health function and utilization of Blueberry

Authors

JIN Yong-xue, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
FENG Jian-guo, Huaihua Hengqi Agricultural Development Co., Ltd., Huaihua,Hunan 418100 , China
ZHENG Tao, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
ZENG Yi-qiong, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
ZHENG Hui, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
YANG Yong, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China ；Huaihua Hengqi Agricultural Development Co., Ltd., Huaihua,Hunan 418100 , China ；Hunan Provincial Medicine & Food Homologous Functional Food Engineeringand Technology Research Center, Changsha, Hunan 410208 , China

Abstract

The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.

Publication Date

5-28-2020

First Page

231

Last Page

236

DOI

10.13652/j.issn.1003-5788.2020.05.043

Recommended Citation

Yong-xue, JIN; Jian-guo, FENG; Tao, ZHENG; Yi-qiong, ZENG; Hui, ZHENG; and Yong, YANG (2020) "Functional components, health function and utilization of Blueberry," Food and Machinery: Vol. 36: Iss. 5, Article 43.
DOI: 10.13652/j.issn.1003-5788.2020.05.043
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/43

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