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Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices

  • Published:2012-04 Issue:1 Volume:46 Page:298-304
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Santos-Sánchez Norma Francenia,Valadez-Blanco Rogelio,Gómez-Gómez Mayra Soledad,Pérez-Herrera Aleyda,Salas-Coronado Raúl

Funder

Universidad Tecnológica de la Mixteca

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes;Chang;Journal of Food Engineering,2006

2. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet;Chun;Journal of the Science of Food and Agriculture,2005

3. The mathematics of diffusion;Crank,1979

4. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity;Dewanto;Journal of Agricultural and Food Chemistry,2002

5. Air-drying characteristics of tomatoes;Doymaz;Journal of Food Engineering,2007
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