Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 746-753

  Di Scala, Karina ^a,b   Vega Gálvez, Antonio ^c   Uribe, Elsa ^c   Oyanadel, Romina ^c   Miranda, Margarita ^c   Vergara, Judith ^c   Quispe, Issis ^c   Lemus Mondaca, Roberto ^c,d  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c DEPARTAMENTO DE BIOLOGÍA   (Chile)

^d UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Antioxidant activity; Ascorbic acid; Firmness; Hot air drying; Non enzymatic browning; Pepino fruit

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASCORBIC ACID; FIRMNESS; HOT AIR; NON-ENZYMATIC BROWNING; PEPINO FRUIT;

CURING; FRUITS; KETONES; ORGANIC ACIDS; PHENOLS; SOLAR DRYERS;

DRYING;

SOLANUM; SOLANUM MURICATUM;

EID: 79952774770     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02555.x     Document Type: Article

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