Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

Abstract The target of this work was to investigate the influence of microwave pretreatments (at five levels of 0, 30, 60, 90, and 120 s) on the total phenolics content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). The...

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Bibliographic Details
Main Authors: Fakhreddin Salehi, Moein Inanloodoghouz, Sara Ghazvineh
Format: Article
Language:English
Published: Wiley 2023-12-01
Series:Food Science & Nutrition
Subjects:
antioxidant capacity
Fick law
Gallic acid equivalents
Midilli equation
total phenolics content
Online Access:https://doi.org/10.1002/fsn3.3703

Internet

https://doi.org/10.1002/fsn3.3703

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