Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
Authors
Keywords
Sweet cherry, Air-drying, Freeze-drying, Blanching, Sugar infusion, Color, Bioactive compounds, Antiradical power
Journal
Food and Bioprocess Technology
Volume 8, Issue 8, Pages 1716-1729
Publisher
Springer Nature
Online
2015-05-01
DOI
10.1007/s11947-015-1533-9
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
- (2013) Aneta Wojdyło et al. Food and Bioprocess Technology
- Optimization of frozen sour cherries vacuum drying process
- (2012) Zdravko Šumić et al. FOOD CHEMISTRY
- Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit
- (2012) HH Orak et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Cherries and Health: A Review
- (2011) Letitia M. McCune et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of Osmotic Treatment on Drying Kinetics and Antioxidant Properties of Dried Mulberry
- (2011) Pheeraya Chottamom et al. DRYING TECHNOLOGY
- Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology
- (2011) Baljeet Singh Yadav et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
- (2010) Natalia Sosa et al. Food and Bioprocess Technology
- Identification of bioactive response in traditional cherries from Portugal
- (2010) Ana Teresa Serra et al. FOOD CHEMISTRY
- Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
- (2010) Lina M. Agudelo Laverde et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
- (2009) P.L. Gómez et al. JOURNAL OF FOOD ENGINEERING
- Effects of conventional and multistage drying processing on non-enzymatic browning in tomato
- (2009) Serghei Cernîşev JOURNAL OF FOOD ENGINEERING
- THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES
- (2009) MAGDALENA MICHALCZYK et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks
- (2009) Lidija Jakobek et al. SCIENTIA HORTICULTURAE
- Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
- (2009) Ankit Patras et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Foam-Mat Freeze Drying of Egg White—Mathematical Modeling Part II: Freeze Drying and Modeling
- (2008) Arun Muthukumaran et al. DRYING TECHNOLOGY
- Chemical profile and antioxidant capacities of tart cherry products
- (2008) Ara Kirakosyan et al. FOOD CHEMISTRY
- Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours
- (2008) Fei Que et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Steam-Blanched Highbush Blueberry (Vaccinium corymbosum L.) Juice: Phenolic Profile and Antioxidant Capacity in Relation to Cultivar Selection
- (2008) Ada Brambilla et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)
- (2007) Valentina Usenik et al. FOOD CHEMISTRY
- Convective air drying of apples as affected by blanching and calcium impregnation
- (2007) M. González-Fésler et al. JOURNAL OF FOOD ENGINEERING
- Drying kinetics and quality changes during drying of red pepper
- (2007) Karina Di Scala et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now