Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 9-17

  Izli, Nazmi ^a   Yildiz, Gökçen ^a   Ünal, Halil ^a   Işik, Eşref ^a   Uylaşer, Vildan ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Colour; Drying kinetic; Goldenberry fruit; Nutritional properties; Total phenolic content

Indexed keywords

ANTIOXIDANT CAPACITY; DRYING BEHAVIOURS; DRYING CHARACTERISTICS; DRYING KINETIC; MICROWAVE-CONVECTIVE DRYING; NUTRITIONAL PROPERTIES; THIN-LAYER DRYING MODELS; TOTAL PHENOLIC CONTENT;

COLOR; FOOD TECHNOLOGY; FRUITS; GOLD; MICROWAVE HEATING; PLANTS (BOTANY);

DRYING;

PHYSALIS; PHYSALIS PERUVIANA;

EID: 84890441871     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12266     Document Type: Article

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