Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

[Image: see text] In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, resp...

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Detalles Bibliográficos
Autores principales: Akcicek, Alican, Avci, Esra, Tekin-Cakmak, Zeynep Hazal, Kasapoglu, Muhammed Zahid, Sagdic, Osman, Karasu, Salih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10634226/
https://www.ncbi.nlm.nih.gov/pubmed/37970003
http://dx.doi.org/10.1021/acsomega.3c05749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10634226/
https://www.ncbi.nlm.nih.gov/pubmed/37970003
http://dx.doi.org/10.1021/acsomega.3c05749

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