Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

The influence of diverse hot-air drying temperature on bioactive compounds, nutritional components, and physical aspects of apricot (Prunus armeniaca L. var. Tilton) fruits from 40°C to 80°C was evaluated. Firstly, drying kinetics was modeled by Diffusion model and Weibull equation, this last provid...

Full description

Bibliographic Details
Main Authors: Antonio Vega-Gálvez, Issis Quispe-Fuentes, Elsa Uribe, Javier Martinez-Monzo, Alexis Pasten, Roberto Lemus-Mondaca
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
dried apricot
drying kinetic
antioxidant capacity
phenolic acids
vitamin c content
microstructural changes
Online Access:http://dx.doi.org/10.1080/19476337.2019.1577918

Internet

http://dx.doi.org/10.1080/19476337.2019.1577918

Similar Items