Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.

A, Wojdyło; A, Figiel; J, Oszmiański

doi:10.1021/jf802507j

Public

Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.

Shared by NobleBlocks on Feb 1, 2009 • 12:00 AM UTC

Authors:

Wojdyło A

Figiel A

Oszmiański J

Abstract

The objective of this study was to evaluate the application of vacuum-microwave drying (240, 360, and 480 W) in the production process of dehydrated strawberry and to compare and contrast the quality of these dehydrated strawberries in terms of their polyphenol compounds, concentration of some heat ...

Discussions