Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality-Reference-Cited by-同舟云学术

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Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

Published:2015-10-29 Issue:8 Volume:34 Page:974-985
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Rodriguez A.,Zaro M. J.,Lemoine M. L.,Mascheroni R. H.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1089886

Reference52 articles.

1. Interspecific Variation in Anthocyanins, Phenolics, and Antioxidant Capacity among Genotypes of Highbush and Lowbush Blueberries (Vaccinium Section cyanococcus spp.)

2. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries

3. Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries

4. Microwave-Assisted Pulse-Spouted Vacuum Drying of Apple Cubes

5. Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.)

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2. Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying;Brazilian Archives of Biology and Technology;2022

3. Drying kinetics and quality characteristics of daylily dried by mid-infrared;International Journal of Food Engineering;2021-11-15

4. Sustainable food processing of selected North American native berries to support agroforestry;Critical Reviews in Food Science and Nutrition;2021-11-11

5. Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes;International Journal of Food Science & Technology;2021-09-26

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