The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries

The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, fla...

Descripción completa

Detalles Bibliográficos
Autores principales: Nowacka, Malgorzata, Wiktor, Artur, Dadan, Magdalena, Rybak, Katarzyna, Anuszewska, Aleksandra, Materek, Lukasz, Witrowa-Rajchert, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722831/
https://www.ncbi.nlm.nih.gov/pubmed/31344943
http://dx.doi.org/10.3390/foods8080283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722831/
https://www.ncbi.nlm.nih.gov/pubmed/31344943
http://dx.doi.org/10.3390/foods8080283

Ejemplares similares