Impact of drying processes on bioactive phenolics, vitamin c and antioxidant capacity of red-fleshed apple slices

Journal of Food Processing and Preservation

Volumn 35, Issue 4, 2011, Pages 453-457

  Joshi, A P K ^a   Rupasinghe, H P V ^a   Khanizadeh, S ^b  

^a DALHOUSIE UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION CAPACITY; ANTIOXIDANT CAPACITY; APPLE CULTIVARS; APPLE SLICES; DRYING METHODS; DRYING PROCESS; EPICATECHIN; OVEN DRYING; OXYGEN RADICAL; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOLICS; VACUUM DRYING; VITAMIN C;

FATTY ACIDS; FRUITS; OVENS; PHENOLS; STOVES; SUGARS; VACUUM; VITAMINS;

DRYING;

MALUS X DOMESTICA;

EID: 79960554940     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2010.00487.x     Document Type: Article

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