Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of <i>Ziziphus jujube</i> Mill. Fruits

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of <i>Ziziphus jujube</i> Mill. Fruits

This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 &#176;C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 &#176;C + 480/120W) in order to avoid a rapid...

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Bibliographic Details
Main Authors: Aneta Wojdyło, Krzysztof Lech, Paulina Nowicka, Francisca Hernandez, Adam Figiel, Angel Antonio Carbonell-Barrachina
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Molecules
Subjects:
jujube
microwave power levels
air temperature
bioactive compounds
Online Access:https://www.mdpi.com/1420-3049/24/13/2361

Internet

https://www.mdpi.com/1420-3049/24/13/2361

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