Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

Journal of Food Engineering

Volumn 138, Issue , 2014, Pages 35-44

  Santacatalina, J V ^a   Rodriguez O ^b   Simal, S ^b   Carcel J A ^a   Mulet, A ^a   Garcia Perez J V ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Antioxidant capacity; Dehydration; Modeling; Ultrasound

Indexed keywords

EID: 84900418473     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.04.003     Document Type: Article

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