Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods
Abstract Date slices were dried with the three drying methods convective (60, 70 and 80 °C), microwave (120 W) and freeze drying to determine drying characteristics and to compare the dried fruit quality. All colour parameters changed depending on the drying method and colours closest to the fresh s...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100139&lng=en&tlng=en |