Multidimensional quality assessment (nutrients and aroma) of dried kiwifruit: Unveiling the advantages of radio frequency-vacuum drying
Jingfang Ao, Shaojin Wang, Xingshu Li, Chung Lim Law, Long Chen
Topics & Concepts
PolyphenolFlavorPostharvestFood scienceChemistryDehydrationQuality assessmentVitamin CAntioxidant capacityFlavonoidAscorbic acidVacuum dryingAntioxidantEnvironmental scienceAir temperaturePulp and paper industryKiwiFood qualityChromatographyFreeze-dryingSpray dryingQuality (philosophy)Relative humiditySensory analysisWater activityWater contentFood Drying and ModelingMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods