Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method

Food Chemistry

Volumn 255, Issue , 2018, Pages 157-164

  Szychowski, Przemysław J ^a   Lech, Krzysztof ^b   Sendra Nadal, Esther ^a   Hernández, Francisca ^c   Figiel, Adam ^b   Wojdyło, Aneta ^b   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c Culturdes Research Group   (Spain)

Author keywords

Antioxidant activity; Cydonia oblonga Miller; Descriptive sensory analysis; Drying kinetics; Flavan 3 ols; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; DRYING; FLAVONOIDS; HEAT CONVECTION; KINETICS; PHENOLS; SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; CYDONIA OBLONGA; DESCRIPTIVE SENSORY ANALYSIS; DRYING KINETIC; FLAVAN-3-OLS; PHENOLIC COMPOUNDS;

THERMAL PROCESSING (FOODS);

PHENOL DERIVATIVE; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONVECTIVE DRYING; CONVECTIVE PRE DRYING; CULTIVAR; DRYING METHOD; FLAVOR; FREEZE DRYING; HIGH TEMPERATURE PROCEDURES; KINETICS; MATHEMATICAL MODEL; QUINCE; SENSORY ANALYSIS; TASTE; TEMPERATURE; VACUUM MICROWAVE DRYING; VACUUM MICROWAVE FINISH DRYING;

EID: 85042216900     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.075     Document Type: Article

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