Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes

Published 2019 View Full Article

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Title
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes
Authors
Keywords
Apricot, Ultrasound, Osmotic dehydration, Edible coating, Antioxidant capacity, β-Carotene
Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages 125978
Publisher
Elsevier BV
Online
2019-12-05
DOI
10.1016/j.foodchem.2019.125978

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