On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant-Reference-Cited by-同舟云学术

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

Published:2018-04 Issue: Volume:106 Page:580-588
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Colucci Domenico,Fissore Davide,Rossello Carmen,Carcel Juan A.^ORCID

Funder

Generalitat Valenciana

INIA-ERDF

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential;Ahmad-Qasem;Food Research International,2013

2. Influence of drying on the retention of olive leaf polyphenols infused into dried apple;Ahmad-Qasem;Food and Bioprocess Technology,2015

3. Determination of changes in some characteristics of persimmon during dehydration at different temperature;Akyildiz;Journal of Food Engineering,2004

4. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

5. Use in vivo of natural anti-browning agents against polyphenol oxidase activity in minimally processed eggplants;Barbagallo;Chemical Engineering Transactions,2012

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