Application of different techniques on stone fruit ( Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties-Reference-Cited by-同舟云学术

Application of different techniques on stone fruit ( Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties

Published:2020-12-23 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Vakula Anita¹^ORCID,Tepić Horecki Aleksandra¹^ORCID,Pavlić Branimir¹^ORCID,Jokanović Marija¹^ORCID,Ognjanov Vladislav²,Milović Maja²,Teslić Nemanja³,Parpinello Giuseppina⁴,Decleer Marlies⁵⁶,Šumić Zdravko¹^ORCID

Affiliation:

1. Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia

2. Faculty of Agriculture University of Novi Sad Novi Sad Serbia

3. Institute of Food Technology University of Novi Sad Novi Sad Serbia

4. Department of Agricultural and Food Sciences University of Bologna Bologna Italy

5. Faculty of Bioscience Engineering Laboratory of Food Microbiology and Food Preservation Ghent University Gent Belgium

6. Faculty of Pharmaceutical Sciences Laboratory of Food Analysis Ghent University Gent Belgium

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15158

Reference56 articles.

1. Effect of hot‐air drying temperature on the polyphenol content and the sensory properties of cocoa beans;Abhay S. M.;International Food Research Journal,2016

2. DRYING AND REHYDRATION CHARACTERISTICS OF SOUR CHERRY (PRUNUS CERASUS L.)

3. Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

4. Effect of extraction solvent and various drying methods on polyphenol content and antioxidant activities of yuzu (Citrus junos Sieb ex Tanaka)

5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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