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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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dc.contributor.author García Martínez, Eva María es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Martín-Esparza, M.E. es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2015-11-24T08:23:38Z
dc.date.available 2015-11-24T08:23:38Z
dc.date.issued 2013-11
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/57962
dc.description.abstract 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 in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild-hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment. es_ES
dc.description.sponsorship The authors wish to thank the Education and Science Ministry and the European Regional Development Fund (FEDER) for the financial support given throughout the Project AGL2005-05994. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Sulfur pretreatment es_ES
dc.subject Hot air drying es_ES
dc.subject Microwave es_ES
dc.subject Ascorbic acid es_ES
dc.subject Vitamins A and E es_ES
dc.subject Carotenoids es_ES
dc.subject Color es_ES
dc.subject Texture es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-012-0988-1
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2005-05994/ES/ESTABILIDAD DE LOS COMPUESTOS FUNCIONALES DE LAS FRUTAS DURANTE SU PROCESADO/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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. https://doi.org/10.1007/s11947-012-0988-1 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-012-0988-1 es_ES
dc.description.upvformatpinicio 3247 es_ES
dc.description.upvformatpfin 3255 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 11 es_ES
dc.relation.senia 251506 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
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