Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1337-1343

  Wojdyło, Aneta ^a   Figiel, Adam ^a   Oszmiański, Jan ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

ABTS; Ascorbic acid; DPPH; Drying methods; FRAP; Phenolic compounds; Strawberry

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; FLAVONOL DERIVATIVE;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; DESICCATION; FOOD HANDLING; FRUIT; METHODOLOGY; MICROWAVE RADIATION; STRAWBERRY; VACUUM;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; COLOR; DESICCATION; FLAVONOLS; FOOD HANDLING; FRAGARIA; FRUIT; MICROWAVES; VACUUM;

FRAGARIA X ANANASSA;

EID: 64549150986     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802507j     Document Type: Article

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