Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method...

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Detalles Bibliográficos
Autores principales: Cichowska-Bogusz, Joanna, Figiel, Adam, Carbonell-Barrachina, Angel Antonio, Pasławska, Marta, Witrowa-Rajchert, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179141/
https://www.ncbi.nlm.nih.gov/pubmed/32121055
http://dx.doi.org/10.3390/molecules25051078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179141/
https://www.ncbi.nlm.nih.gov/pubmed/32121055
http://dx.doi.org/10.3390/molecules25051078

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