PROBIEN 20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
COLOR AND BIOACTIVE COMPOUNDS CHARACTERISTICS ON DEHYDRATED SWEET CHERRY PRODUCTS
Autor/es:
FRANCESCHINIS, LORENA E.; SETTE, PAULA A.; SCHEBOR, CAROLINA; SALVATORI, DANIELA
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2015 vol. 8 p. 1716 - 1729
ISSN:
1935-5130
Resumen:
It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freeze-drying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freeze-drying provoked higher lightness of discs compared to fresh fruit (p
