Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after givi...

Full description

Bibliographic Details
Main Authors: Mohamed Ghellam, Oscar Zannou, Hojjat Pashazadeh, Charis M. Galanakis, Turki M. S. Aldawoud, Salam A. Ibrahim, Ilkay Koca
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
autumn olive
osmotic dehydration
optimization
response surface methodology
Online Access:https://www.mdpi.com/2304-8158/10/5/1075

Internet

https://www.mdpi.com/2304-8158/10/5/1075

Similar Items