Osmotic Dehydration of Japanese Quince (<i>Chaenomeles japonica</i>) Fruits in Erythritol Solutions: Impact of Processing Conditions on the Kinetic Parameters and on Physicochemical and Antioxidant Properties of the Fruits
The present work aimed to evaluate the effectiveness of erythritol as an osmotic agent in the osmotic dehydration (OD) process of Japanese quince fruits and to assess its effects on their physicochemical and antioxidant properties. The efficiency of the OD process was determined by examining its kin...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2024-11-01
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| Serie: | Molecules |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/1420-3049/29/23/5524 |
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