Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
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Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-MicrowavesComparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders.Effect of far-infrared radiation assisted microwave-vacuum drying on drying characteristics and quality of red chilli.Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel.Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca)A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.Phytochemical Screening and Acute Oral Toxicity Study of Java Tea Leaf Extracts.Microwave drying of germinated corn and its effect on phytochemical properties.Microwave-convective drying of food materials: A critical review.Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.Chemical characterization of fruit wine made from Oblačinska sour cherry.Influence of vacuum drying temperature on: Physico-chemical composition and antioxidant properties of murta berriesMathematical modeling and quality properties of a dehydrated native Chilean berryEffects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional propertiesBioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweetenersChemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit ConcentratesInfluence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage timeDehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven ConditionsProcessing of Moringa leaves as natural source of nutrients by optimization of drying and grinding mechanism
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P2860
Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
description
im Mai 2013 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 2013
@uk
name
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@en
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@nl
type
label
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@en
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@nl
prefLabel
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@en
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@nl
P2093
P2860
P1476
Effect of Convective and Vacuu ...... dant Capacity of Sour Cherries
@en
P2093
Adam Figiel
Aneta Wojdyło
Jan Oszmiański
Krzysztof Lech
Paulina Nowicka
P2860
P2888
P304
P356
10.1007/S11947-013-1130-8
P577
2013-05-29T00:00:00Z