Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

Food and Bioprocess Technology

Volumn 8, Issue 8, 2015, Pages 1716-1729

  Franceschinis, Lorena ^a   Sette, Paula ^a,c   Schebor, Carolina ^b,c   Salvatori, Daniela ^a,c  

^a UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Air drying; Antiradical power; Bioactive compounds; Blanching; Color; Freeze drying; Sugar infusion; Sweet cherry

Indexed keywords

ANTHOCYANINS; BLANCHING; COLOR; COLOR COMPUTER GRAPHICS; FRUITS; LOW TEMPERATURE DRYING; QUALITY CONTROL; SOLAR DRYERS;

AIR DRYING; ANTI-RADICAL POWER; BIOACTIVE COMPOUNDS; FREEZE DRYING; SUGAR INFUSION; SWEET CHERRIES;

DRYING;

EID: 84957433947     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1533-9     Document Type: Article

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