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Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

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Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

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García Martínez, EM.; Igual Ramo, M.; Martín-Esparza, M.; Martínez Navarrete, N. (2013). Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food and Bioprocess Technology. 6(11):3247-3255. doi:10.1007/s11947-012-0988-1

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Título: Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest ...[+]
Palabras clave: Sulfur pretreatment , Hot air drying , Microwave , Ascorbic acid , Vitamins A and E , Carotenoids , Color , Texture
Derechos de uso: Cerrado
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-012-0988-1
Editorial:
Springer Verlag (Germany)
Versión del editor: http://dx.doi.org/10.1007/s11947-012-0988-1
Tipo: Artículo

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