Effects of Convective Drying of Quince Fruit (<i>Cydonia oblonga</i>) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

Effects of Convective Drying of Quince Fruit (<i>Cydonia oblonga</i>) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

In this study, 3 mm thick quince slices were dipped in bitter orange (BO), tangerine (<i>Citrus deliciosa</i> Mediterranean) (CDM), orange (O), tangerine (<i>Citrus reticulata</i> Owari) (CRO), pomegranate (P) juices and a non-pre-treatment (control) dried at an air temperatu...

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Bibliographic Details
Main Authors: Hasmet Emre Akman, Ismail Boyar, Sadiye Gozlekci, Onur Saracoglu, Can Ertekin
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Agriculture
Subjects:
thermal processing
fruit
pre-treatment
biocompounds
Online Access:https://www.mdpi.com/2077-0472/12/8/1224

Internet

https://www.mdpi.com/2077-0472/12/8/1224

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