Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

Food and Bioprocess Technology

Volumn 8, Issue 1, 2015, Pages 120-133

  Ahmad Qasem, Margarita H ^a   Santacatalina, Juan V ^a   Barrajón Catalán, Enrique ^b   Micol, Vicente ^b   Cárcel, Juan A ^a   García Pérez, José V ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant potential; Dehydration; HPLC DAD MS MS; Impregnation; Modeling

Indexed keywords

ANTIOXIDANTS; DEHYDRATION; IMPREGNATION; LOW TEMPERATURE DRYING; MODELS; NUTRITION; POLYPHENOLIC COMPOUNDS; SOLAR DRYERS; STABILIZATION;

ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; DIFFUSION EQUATIONS; HOT AIR DRYING; HPLC-DAD; INFLUENCE OF DRYING METHOD; NUTRITIONAL VALUE; TOTAL PHENOLIC CONTENT;

FRUITS;

EID: 84920710116     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1387-6     Document Type: Article

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