Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)
Author:
Affiliation:
1. University of Uludag, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0086.pdf
Reference71 articles.
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2. Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey;Açkurt F.;Food Chemistry,1999
3. Kinetics of browning of sultana grapes;Aguilera J. M.;Journal of Food Science,1987
4. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties;Akın E. B.;Food Chemistry,2008
5. Effects of microwave and hot air and drying methods on color, β-carotene and radical scavenging activity of apricots;Albanese D.;International Journal of Food Science,2013
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