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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...

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Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: Nowacka, Malgorzata, Wiktor, Artur, Dadan, Magdalena, Rybak, Katarzyna, Anuszewska, Aleksandra, Materek, Lukasz, Witrowa-Rajchert, Dorota
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2019
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6722831/
https://ncbi.nlm.nih.gov/pubmed/31344943
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080283
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