Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content-Reference-Cited by-同舟云学术

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Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content

Published:2017-09 Issue: Volume:230 Page:174-181
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Méndez-Lagunas Lilia,Rodríguez-Ramírez Juan,Cruz-Gracida Marlene,Sandoval-Torres Sadoth,Barriada-Bernal Gerardo

Funder

Instituto Politécnico Nacional

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Association of official analytical chemists;A.O.A.C.,1990

2. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats;Abdel-Aal;Cereal Chemistry Journal,1999

3. Comparative study of the effects of drying methods on antioxidant activity of dried strawberry (Fragaria Var. Camarosa);Alonzo-Macías;Journal of Food Research,2013

4. Polyphenolic profiles and antioxidant and antiradical activity of Italian berries from Vaccinium myrtillus L. and Vaccinium uliginosum L. subsp. gaultherioides (Bigelow) S.B. Young;Ancillotti;Food Chemistry,2016

5. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration;Askari;Drying Technology,2009

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