The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple-Reference-Cited by-同舟云学术

The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple

Published:2016-10-03 Issue:10 Volume:35 Page:1204-1213
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Ahmad-Qasem Margarita H.¹,Nijsse Jaap²,García-Pérez José V.¹,Khalloufi Seddik²

Affiliation:

1. Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain

2. Unilever Research and Development Vlaardingen B.V., Vlaardingen, the Netherlands

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1236344

Reference48 articles.

1. Characterization of traditional and exotic apple varieties from Portugal. Part 2 – Antioxidant and antiproliferative activities

2. Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 1. Effect of Existing Production Methods

3. Intakes of apples or apple polyphenols decease plasma values for oxidized low-density lipoprotein/beta2-glycoprotein I complex

4. Diet and Health: Apple Polyphenols as Antioxidants

5. Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

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