Effect of Drying on Total Phenolic Compounds, Antioxidant Activity, and Kinetics Decay in Pears-Reference-Cited by-同舟云学术

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Effect of Drying on Total Phenolic Compounds, Antioxidant Activity, and Kinetics Decay in Pears

Published:2015-04-03 Issue:2 Volume:15 Page:173-186
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Guiné Raquel P. F.,Barroca Maria João,Gonçalves Fernando J.,Alves Mariana,Oliveira Solange,Correia Paula M. R.

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

http://www.tandfonline.com/doi/pdf/10.1080/15538362.2015.1017073

Reference34 articles.

1. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

2. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound

3. An innovative grape juice enriched in polyphenols by microwave-assisted extraction

4. Chemical and Microbiological Characterization of Portuguese Varieties of Pears

5. Genetic diversity in local Tunisian pears (Pyrus communis L.) studied with SSR markers

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1. Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.);Scientific Reports;2024-08-24

2. Effect of drying temperature on preservation of banana peel and its impact on degradation of targeted phytochemical by LC-Orbitrap-MS analysis;Biomass Conversion and Biorefinery;2024-08-13

3. Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips;International Journal of Food Engineering;2024-01-09

4. Valorization of citrus residue for the development of phytochemical enriched candy: textural, bioactive, molecular, and structural characterization;Biomass Conversion and Biorefinery;2023-11-14

5. Effects of freeze drying and convective hot-air drying on predominant bioactive compounds, antioxidant potential and safe consumption of maoberry fruits;LWT;2023-07

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