Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Author:

Devic Emilie,Guyot Sylvain,Daudin Jean-Dominique,Bonazzi Catherine

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference44 articles.

1. Akyildiz, A., & Ocal, N. D. (2006). Effects of dehydration temperatures on colour and polyphenoloxidase activity of Amasya and Golden Delicious apple cultivars. Journal of the Science of Food and Agriculture, 86, 2362–2368.

2. Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., & Lercker, G. (2008). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226, 1229–1237.

3. Bonazzi, C., Dumoulin, E., Raoult-Wack, A. L., Berk, Z., Bimbenet, J. J., Courtois, F., et al. (1996). Food drying and dewatering. Drying Technology, 14, 2135–2170.

4. Colin-Henrion, M. (2008). De la pomme à la pomme transformée : impact du procédé sur deux composés d’intérêt nutritionnel (in French). Ph.D. Thesis, Université d’Angers, France.

5. Combris, P., Amiot Carlin, M. J., Caillavet, F., Causse, M., Dallongeville, J., Padilla, M., et al. (2007). Les fruits et légumes dans l’alimentation. Enjeux et déterminants de la consommation. Rapport d’expertise scientifique collective INRA, Editions Quae: Versailles, France.

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