Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method
Igor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, Krzysztof Lech, Paulina Nowicka
Topics & Concepts
ChemistryOsmotic dehydrationDehydrationFood scienceDried fruitAscorbic acidWater contentAntioxidantWater activitySucroseBiochemistryEngineeringGeotechnical engineeringPhytochemicals and Antioxidant ActivitiesFood Drying and ModelingBioactive Compounds in Plants