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On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

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On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

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Colucci, D.; Fisore, D.; Rosselló, C.; Carcel Carrión, JA. (2018). On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant. Food Research International. 106:580-588. https://doi.org/10.1016/j.foodres.2018.01.022

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/120153

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Title: On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying ...[+]
Subjects: Atmospheric freeze-drying , Ultrasound,Antioxidant properties , Phenolic compound , Vitamin
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2018.01.022
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodres.2018.01.022
Thanks:
The authors acknowledge the financial support from Generalitat Valenciana (PROMETEOII/2014/005) and INIA-ERDF (RTA2015-00060-C04-02).
Type: Artículo

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