Intermittent microwave drying and heated air drying of fresh and isomaltulose (Palatinose) impregnated strawberry

Author:

Macedo Leandro LevateORCID,Corrêa Jefferson Luiz Gomes,Petri Júnior IrineuORCID,Araújo Cintia da Silva,Vimercati Wallaf Costa

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening;Aaby;Food Chemistry,2012

2. Osmotic dehydration: More than water loss and solid gain;Abrahão;Critical Reviews in Food Science and Nutrition,2021

3. The microbiological quality of various foods dried by applying different drying methods: A review;Alp;European Food Research and Technology,2021

4. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrasonics Sonochemistry,2017

5. Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles;An;Food Sciences and Nutrition,2019

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