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Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniacav.bulida)

✍ Scribed by A. M. Jiménez; M. Martínez-Tomé; I. Egea; F. Romojaro; M. A. Murcia

Publisher
Springer
Year
2007
Tongue
English
Weight
220 KB
Volume
227
Category
Article
ISSN
0044-3026

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Effects of dehydration processes on flav
Effects of dehydration processes on flavour compounds and histology of apricots (Prunus armeniaca)
✍ C. Y. Lee; D. K. Salunkhe; F. S. Nury 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 833 KB

It is shown that freeze-dehydrated products contained the highest quantity of volatile reducing substances and volatile carbonyl compounds. Histological changes were minimal by freeze dehydration as compared with those obtained in other dehydration processes studied.