Influence of drying methods on the structure, mechanical and sensory properties of strawberries
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03682-5.pdf
Reference37 articles.
1. Changrue V, Orsat V, Raghavan GSV (2008) Osmotically dehydrated microwave-vacuum drying of strawberries. Food Process Preserv. https://doi.org/10.1111/j.1745-4549.2008.00215.x
2. de Bruijn J, Borquez R (2014) Quality retention in strawberries dried by emerging dehydration methods. Food Res Int. https://doi.org/10.1111/jfpp.12691
3. Wojdylo A, Figiel A, Legua P, Legua P, Lech K, Carbonell-Barrachina ÁA, Hernández F (2016) Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chem. https://doi.org/10.1016/j.foodchem.2016.03.099
4. Kowalska J, Lenart A, Roszkowska S, Kowalska H (2019) The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries. Agric Food Sci. https://doi.org/10.23986/afsci.82721
5. Wang J, Mujumdar AS, Wang H, Fang X-M, Xiao H-W, Raghavan V (2020) Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins. Dry Technol. https://doi.org/10.1080/07373937.2019.1709199
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