Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest amount of total hydroxycinnamic a...

Full description

Bibliographic Details
Main Authors: David Bernardo López-Lluch, Marina Cano-Lamadrid, Francisca Hernández, Aleksandra Zimmer, Krzysztof Lech, Adam Figiel, Ángel Antonio Carbonell-Barrachina, Aneta Wojdyło
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Molecules
Subjects:
<i>Eriobotrya japonica</i> Lindl
convective
vacuum-microwave
bioactive compounds
antioxidant capacity
Online Access:https://www.mdpi.com/1420-3049/25/16/3643

Internet

https://www.mdpi.com/1420-3049/25/16/3643

Similar Items