Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

LWT

Volumn 80, Issue , 2017, Pages 178-184

  Chen, Qinqin ^a   Li, Zhaolu ^a   Bi, Jinfeng ^a   Zhou, Linyan ^a   Yi, Jianyong ^a   Wu, Xinye ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Anthocyanin content; Antioxidant activity; Colour; Explosion puffing drying; Texture

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; CARBOHYDRATES; COLOR; COLOR COMPUTER GRAPHICS; FINITE DIFFERENCE METHOD; PHYSICOCHEMICAL PROPERTIES; PLANTS (BOTANY); TEXTURES;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CORRELATION ANALYSIS; POSITIVE CORRELATIONS; REHYDRATION RATIO; SCAVENGING ABILITY;

DRYING;

EID: 85013344056     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.02.017     Document Type: Article

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