Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

Author:

Alipoorfard Faezeh,Jouki MohammadORCID,Tavakolipour Hamid

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference47 articles.

1. Abano EE, Sam-Amoah LK, Owusu J, Engmann FN (2013) Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango. Croat J Food Sci Technol 5:1–10

2. Aktas T, Fujii S, Kawano Y, Yamamoto S (2007) Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. Food Bioprod Process 85:178–183

3. Annese M, Manzano M, Nicoli MC (1997) Quality of minimally processed apple slices using different modified atmosphere conditions. J Food Qual 20:359–370

4. Antal T (2017) Drying characteristics and quality of pear under hybrid drying (mid-infrared-freeze drying). Hung Agric Eng 3:33–44

5. AOAC (2000) Association of official analytical chemists. Official methods of analysis, 17th edn. AOAC, Rockville

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