Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

RESEARCH BACKGROUND: The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative to sulphuring to preserve t...

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Vydáno v:Food Technol Biotechnol
Hlavní autoři: Sakooei-Vayghan, Roghieh, Peighambardoust, Seyed Hadi, Hesari, Javad, Soltanzadeh, Maral, Peressini, Donatella
Médium: Artigo
Jazyk:Inglês
Vydáno: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Témata:
Original Scientific Papers
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7709462/
https://ncbi.nlm.nih.gov/pubmed/33281481
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.03.20.6471
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