Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer

The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was inves...

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Detalles Bibliográficos
Autores principales: Özkan-Karabacak, Azime, Özcan-Sinir, Gülşah, Çopur, Ali Eren, Bayizit, Murat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9325257/
https://www.ncbi.nlm.nih.gov/pubmed/35885381
http://dx.doi.org/10.3390/foods11142139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9325257/
https://www.ncbi.nlm.nih.gov/pubmed/35885381
http://dx.doi.org/10.3390/foods11142139

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