Microwave assisted drying of banana: Effects on reducing sugars and polyphenols contents

Czech Journal of Food Sciences

Volumn 32, Issue 4, 2014, Pages 369-375

  Barba, Anna Angela ^a   D'Amore, Matteo ^a   Rispoli, Monica ^b   Marra, Francesco ^a   Lamberti, Gaetano ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Banana; Microwave; Polyphenolpoly phenol oxidase; Reducing sugar

Indexed keywords

FRUITS; MICROWAVES; PHENOLS; SUGARS;

BANANA; HIGH TEMPERATURE; MICROWAVE-ASSISTED DRYING; MICROWAVE-ASSISTED DRYING PROCESS; OXIDASE ACTIVITY; POLYPHENOL CONTENT; POLYPHENOLPOLY-PHENOL-OXIDASE; REDUCING SUGARS;

DRYING;

EID: 84940252921     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/536/2013-cjfs     Document Type: Article

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