Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative to sulphuring to preserve t...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Javad Hesari, Maral Soltanzadeh, Donatella Peressini
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Subjects:	apricot hot air drying osmotic dehydration ultrasound-assisted osmotic dehydration active coating physical properties
Online Access:	https://hrcak.srce.hr/file/356903