Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying
Author:
Affiliation:
1. Ondokuz Mayis University, Turkey
2. Karamanoglu Mehmetbey University, Turkey
3. Giresun University, Turkey
4. Kastamonu University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132022000100511&tlng=en
Reference66 articles.
1. Effect of drying on antioxidant activity, phenolic compounds and mineral contents of hawthorn and wild pear fruits;Aladag MO;Erwerbs-Obstbau,2020
2. Physicochemical characterization, antioxidant activity, and phenolic compounds of hawthorn (Crataegus spp ) fruits species for potential use in food applications;Alirezalu A;Foods,2020
3. Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying;Li Y;Ultrason Sonochem,2020
4. Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties;Liu H;J Food Sci Technol,2019
5. Effect of freeze, oven and microwave pretreated oven drying on color, browning index, phenolic compounds and antioxidant activity of hawthorn (Crataegus orientalis) fruit;Coklar H;Not Bot Horti Agrobo,2018
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