The effect of pre-treatment methods on the quality of dehydrated candied Japanese quince fruits during storage-Reference-Cited by-同舟云学术

The effect of pre-treatment methods on the quality of dehydrated candied Japanese quince fruits during storage

Published:2018-09-20 Issue:11 Volume:55 Page:4468-4476
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Krasnova Inta,Seglina Dalija,Pole Valentina

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3375-8/fulltext.html

Reference42 articles.

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2. Adepoju LA, Osunde ZD (2017) Effect of pretreatments and drying methods on some qualities of dried mango (Mangifera indica) fruit. Agric Eng Int CIGR J 19:187–194

3. Ahmed N, Singh J, Chauhan H et al (2013) Different drying methods: their applications and recent advances. Int J Food Nutr Saf 4:34–42

4. Bieniasz M, Dziedzic E, Kaczmarczyk E (2017) The effect of storage and processing on vitamin C content in Japanese quince fruit. Folia Hortic 29:83–93. https://doi.org/10.1515/fhort-2017-0009

5. Chong CH, Law CL, Figiel A et al (2013) Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chem 141:3889–3896. https://doi.org/10.1016/j.foodchem.2013.06.042

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