Retention of flavonols in onions after osmotic dehydration

Author:

Grzelak-Błaszczyk KatarzynaORCID,Grzegorzewska MariaORCID,Klewicki RobertORCID

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Novel microwave-freeze drying of onion slices;Abbasi;International Journal of Food Science and Technology,2009

2. Characteristics of onion under different process pretreatments and different drying conditions;Alabi;Journal of Food Processing & Technology,2016

3. Effect of process parameters on the effectiveness of osmotic dehydration of summer onion;Alam;International Food Research Journal,2013

4. Effect of temperature and sucrose concentration on the retention of polyphenol compounds and antioxidant activity of osmotically dehydrated bananas;Almeida;Journal of Food Processing and Preservation,2015

5. Drying of onion: Effects of pretreatment on moisture transport;Baroni;Drying Technology,1998

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