Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface-Reference-Cited by-同舟云学术

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Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface

Published:2017-05-08 Issue:8 Volume:35 Page:957-968
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Moreno C.¹²,Brines C.¹,Mulet A.¹,Rosselló C.³,Cárcel J. A.¹

Affiliation:

1. ASPA Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain

2. Engineering Science Faculty, Universidad Tecnológica Equinoccial, Quito, Ecuador

3. Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain

Funder

Generalitat Valenciana

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1256890

Reference30 articles.

1. Atmospheric Freeze Drying—A Review

2. Intensification of Low-Temperature Drying by Using Ultrasound

3. Model-based investigation into atmospheric freeze drying assisted by power ultrasound

4. Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

5. Ultrasonic-Assisted Convective Drying of Apple Slices

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1. Advancements in atmospheric freeze-drying: Innovations, technology integration, quality and sustainability implications for food preservation;Journal of Food Engineering;2025-02

2. The freeze-drying performance under pressures from 1.325 to 101.325 kPa;Drying Technology;2024-08-28

3. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review;Foods;2023-11-29

4. Ultrasonic drying for food preservation;Power Ultrasonics;2023

5. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality;Food Engineering Reviews;2022-12-27

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