Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit-Reference-Cited by-同舟云学术

Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

Published:2023-10-26 Issue:44 Volume:8 Page:41603-41611
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Akcicek Alican¹^ORCID,Avci Esra²,Tekin-Cakmak Zeynep Hazal³,Kasapoglu Muhammed Zahid⁴,Sagdic Osman³,Karasu Salih³

Affiliation:

1. Faculty of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey

2. Bypro Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey

3. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey

4. Istanbul Teknokent, Cerrahpasa Avcılar Campus, Istanbul University, 34452 Istanbul, Turkey

Funder

Yildiz Teknik Üniversitesi

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c05749

Reference63 articles.

1. Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries

2. Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating