Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits

This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 °C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 °C + 480/120W) in order to avoid a rapid increase in tempe...

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Detalles Bibliográficos
Autores principales: Wojdyło, Aneta, Lech, Krzysztof, Nowicka, Paulina, Hernandez, Francisca, Figiel, Adam, Carbonell-Barrachina, Angel Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651448/
https://www.ncbi.nlm.nih.gov/pubmed/31247989
http://dx.doi.org/10.3390/molecules24132361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651448/
https://www.ncbi.nlm.nih.gov/pubmed/31247989
http://dx.doi.org/10.3390/molecules24132361

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