Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices-Reference-Cited by-同舟云学术

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Published:2012-05 Issue:1 Volume:132 Page:51-59
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vega-Gálvez Antonio,Ah-Hen Kong,Chacana Marcelo,Vergara Judith,Martínez-Monzó Javier,García-Segovia Purificación,Lemus-Mondaca Roberto,Di Scala Karina

Funder

Research Department of Universidad de La Serena (DIULS)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. Thin layer drying of red pepper;Akpinar;Journal of Food Engineering,2003

5. Review: Apple phytochemicals and their health benefits;Boyer;Nutrition Journal,2004

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