Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques

Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques

Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods—hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying...

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Bibliographic Details
Main Authors: Kui Suo, Yabin Feng, Yang Zhang, Zhenfeng Yang, Cunshan Zhou, Wei Chen, Liyu Shi, Chunfeng Yan
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
cherry blossoms
drying techniques
tea infusions
bioactive compounds
antioxidant activity
α-glucosidase activity
Online Access:https://www.mdpi.com/2304-8158/13/1/104

Internet

https://www.mdpi.com/2304-8158/13/1/104

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