Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Food Chemistry

Volumn 215, Issue , 2017, Pages 7-16

  Dalmau, Maria Esperanza ^a   Bornhorst, Gail M ^b   Eim, Valeria ^a   Rosselló, Carmen ^a   Simal, Susana ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b Univ of California   (United States)

Author keywords

Antioxidant activity; Food processing; In vitro gastric digestion; Mathematical model; Microstructure; Polyphenol content

Indexed keywords

ANTIOXIDANTS; CARBOHYDRATES; FINITE DIFFERENCE METHOD; FOOD PROCESSING; FREEZING; FRUITS; HEAT CONVECTION; LOW TEMPERATURE DRYING; MATHEMATICAL MODELS; MICROSTRUCTURE; MOISTURE; SCANNING ELECTRON MICROSCOPY;

ANTI-OXIDANT ACTIVITIES; CARBOHYDRATE COMPOSITIONS; CELLULAR STRUCTURE; CONVECTIVE DRYING; EXPONENTIAL MODELS; GASTRIC DIGESTIONS; POLYPHENOL CONTENT; SOLUBLE SOLIDS;

DRYING;

ALCOHOL; POLYPHENOL; ANTIOXIDANT;

ACIDITY; ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; CONVECTIVE DRYING; DIGESTION; FREEZE DRYING; FREEZING; IMMERSION; IN VITRO STUDY; MOISTURE; SCANNING ELECTRON MICROSCOPY; CHEMISTRY; FRUIT; MALUS; PROCEDURES;

ANTIOXIDANTS; DIGESTION; FREEZE DRYING; FREEZING; FRUIT; IN VITRO TECHNIQUES; MALUS;

EID: 84979695551     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.134     Document Type: Article

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