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Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

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Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

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Vallespir, F.; Rodríguez, O.; Carcel, JA.; Rosselló, C.; Simal, S. (2019). Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture. 99(6):2901-2909. https://doi.org/10.1002/jsfa.9503

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156866

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Title: Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity
Author: Vallespir, F. Rodríguez, O. Carcel, Juan A. Rosselló, C. Simal, S.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance ...[+]
Subjects: Kiwifruit , Low-temperature drying , Power ultrasound , Bioactive compounds
Copyrigths: Reserva de todos los derechos
Source:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.9503
Publisher:
John Wiley & Sons
Publisher version: https://doi.org/10.1002/jsfa.9503
Project ID:
INIA/RTA2015-00060-C04-03
MINECO/BES-2013-064131
INIA/RTA2015-00060-C04-02
Description: "This is the peer reviewed version of the following article: Vallespir, Francisca, Óscar Rodríguez, Juan A Cárcel, Carmen Rosselló, and Susana Simal. 2019. Ultrasound Assisted Low-temperature Drying of Kiwifruit: Effects on Drying Kinetics, Bioactive Compounds and Antioxidant Activity. Journal of the Science of Food and Agriculture 99 (6). Wiley: 2901 9. doi:10.1002/jsfa.9503, which has been published in final form at https://doi.org/10.1002/jsfa.9503. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving."
Thanks:
The authors would like to acknowledge the financial support of the National Institute of Research and Agro-Food Technology (INIA) and co-financed with ERDF funds (RTA2015-00060-C04-03 and RTA2015-00060-C04-02 projects) and ...[+]
Type: Artículo

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