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The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple

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The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple

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Ahmad-Qasem Mateo, MH.; Nijsse, J.; García Pérez, JV.; Khalloufi, S. (2017). The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple. Drying Technology. 35(10):1204-1213. doi:10.1080/07373937.2016.1236344

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/108209

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Title: The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Infusion of antioxidants into vegetables is a new food strategy managed by matrix processing. Raw and blanched apple were air- or freeze-dried. In the case of freeze-dried samples, different freezing methods were ...[+]
Subjects: Antioxidant capacity , Blanching , Enzymatic activity , Freezing , infusion
Copyrigths: Reserva de todos los derechos
Source:
Drying Technology. (issn: 0737-3937 )
DOI: 10.1080/07373937.2016.1236344
Publisher:
Taylor & Francis
Publisher version: https://doi.org/10.1080/07373937.2016.1236344
Thanks:
The authors thank the Ministerio de Educacion, Cultura y Deporte of Spain for its financial support through fellowships from the Programa de Formacion de Profesorado Universitario del Programa Nacional de Formacion de ...[+]
Type: Artículo

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