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Effects of drying and pretreatment on the nutritional and functional quality of raisins

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Effects of drying and pretreatment on the nutritional and functional quality of raisins

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Carranza Concha, J.; Benlloch Tinoco, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2012). Effects of drying and pretreatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing. 90(2):243-248. doi:10.1016/j.fbp.2011.04.002

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77478

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Title: Effects of drying and pretreatment on the nutritional and functional quality of raisins
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, ...[+]
Subjects: Air drying , Antioxidant activity , Microwave , NaOH pretreatment , Tartaric acid , Total phenols , Antioxidant activities , Tartaric acids , Dehydration , Dewatering , Fruits , Ketones , Microwaves , Organic acids , Phenols , Trace elements , Drying , Vitaceae
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food and Bioproducts Processing. (issn: 0960-3085 )
DOI: 10.1016/j.fbp.2011.04.002
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.fbp.2011.04.002
Thanks:
The translation of this paper was funded by the Universidad Politecnica de Valencia.
Type: Artículo

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