Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices

Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices

The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare...

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Bibliographic Details
Main Authors: Jan Juhart, Aljaz Medic, Jerneja Jakopic, Robert Veberic, Metka Hudina, Franci Stampar
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
<i>Malus domestica</i> Borkh.
organic acids
sugars
phenolic compounds
dehydrated apple slices
processing
Online Access:https://www.mdpi.com/2304-8158/12/6/1201

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