Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes-Reference-Cited by-同舟云学术

Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes

Published:2020-05 Issue: Volume:311 Page:125978
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sakooei-Vayghan Roghieh,Peighambardoust Seyed Hadi^ORCID,Hesari Javad,Peressini Donatella

Funder

University of Tabriz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

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3. Effects of microwave and hot-air drying methods on color, β-carotene and radical scavenging activity of apricots;Albanese;International Journal of Food Science and Technology,2013

4. On the development of osmotically dehydrated seabuckthorn fruits: Pretreatments, osmotic dehydration, postdrying techniques, and nutritional quality;Araya-Farias;Drying Technology,2014

5. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.);Ayranci;Food Chemistry,2004

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