Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits

Author:

Santagata Gabriella,Mallardo Salvatore,Fasulo Gabriella,Lavermicocca Paola,Valerio Francesca,Di Biase Mariaelena,Di Stasio Michele,Malinconico Mario,Volpe Maria GraziaORCID

Funder

MIUR

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. A.O.A.C. (1990). Official methods of analysis. 15th Ed. Washington D.C., U.S.A.

2. Antioxidant activities and total phenolics of different types of honey;Al-Mamary;Nutrition Research,2002

3. Performance of drying technologies to ensure microbial safety of dried fruits and vegetables;Bourdoux;Comprehensive Reviews in Food Science and Food Safety,2016

4. Influence of edible coating on the drying and quality of papaya (Carica papaya);Castilho Garcia;Food and Bioprocess Technology,2014

5. Drying technologies in food processing;Chen,2008

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