Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried i...

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Bibliographic Details
Main Authors: Fakhreddin Salehi, Helia Razavi Kamran, Kimia Goharpour
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Ultrasonics Sonochemistry
Subjects:
Antioxidant activity
Brewing time
Color indexes
Infrared
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723003036

Internet

http://www.sciencedirect.com/science/article/pii/S1350417723003036

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