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Effect of processing on the drying kinetics and functional value of dried apricot

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Effect of processing on the drying kinetics and functional value of dried apricot

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Igual Ramo, M.; García Martínez, EM.; Martín-Esparza, M.; Martínez Navarrete, N. (2012). Effect of processing on the drying kinetics and functional value of dried apricot. Food Research International. 47(2):284-290. doi:10.1016/j.foodres.2011.07.019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77479

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Title: Effect of processing on the drying kinetics and functional value of dried apricot
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
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Abstract:
Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. ...[+]
Subjects: Antioxidant capacity , Drying kinetics , Hot air drying , Microwave , Phenolic compounds , Vitamin c , Drying kinetic , Agents , Kinetics , Microwaves , Organic acids , Phenols , Drying , Prunus armeniaca
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2011.07.019
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodres.2011.07.019
Conference name: 15th IUFoST World Congress of Food Science and Technology on Food Science Solutions in Evolving World
Conference place: Cape Town, SOUTH AFRICA
Conference date: AUG 22-26, 2010
Type: Artículo Comunicación en congreso

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