Effect of hot air convective drying on sugar composition of chestnut (Castanea sativa Mill.) slices

Journal of Food Processing and Preservation

Volumn 42, Issue 4, 2018, Pages

  Delgado, Teresa ^a,b   Pereira, José Alberto ^b   Ramalhosa, Elsa ^b   Casal, Susana ^a  

^a Faculdade de Farmácia da Universidade do Porto   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FRUCTOSE; GLUCOSE; HEAT CONVECTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE; LIGHT SCATTERING; ORGANIC SOLVENTS; SUGAR (SUCROSE);

ANALYTICAL PROCEDURE; CARBOHYDRATE COMPOSITIONS; COEFFICIENTS OF VARIATIONS; CONVECTIVE DRYING; ENVIRONMENT FRIENDLY; EVAPORATIVE LIGHT SCATTERING DETECTION; LOW DETECTION LIMIT; THERMAL HYDROLYSIS;

FRUITS;

EID: 85045110271     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13567     Document Type: Article

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