Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods
- 16 January 2014
- journal article
- Published by Informa UK Limited in Drying Technology
- Vol. 32 (3), 258-267
- https://doi.org/10.1080/07373937.2013.821480
Abstract
No abstract availableThis publication has 51 references indexed in Scilit:
- Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)Food Chemistry, 2012
- Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powderInternational Journal of Food Sciences and Nutrition, 2010
- Drying of Fennel Plants: Oven, Freeze Drying, Effect of Freeze-Drying Time, and Use of BiopolymersDrying Technology, 2010
- Optimizing Drying Conditions for Vacuum-Assisted Microwave Drying of Green Peas (Pisum sativumL.)Drying Technology, 2009
- Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A ReviewDrying Technology, 2008
- Drying of Fruits and Vegetables: Retention of Nutritional/Functional QualityDrying Technology, 2006
- Selected Quality Attributes of Dried FoodsDrying Technology, 2005
- Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten MealsDrying Technology, 2005
- The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicalsFood Chemistry, 1999
- Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and MaltJournal of Agricultural and Food Chemistry, 1995