The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the...

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Bibliographic Details
Main Authors: Artur Wiktor, Magdalena Chadzynska, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
strawberry
osmotic dehydration
polyols
polyphenols
antioxidants
vitamin C
Online Access:https://www.mdpi.com/1420-3049/27/4/1376

Internet

https://www.mdpi.com/1420-3049/27/4/1376

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