Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

文献类型： 外文期刊

第一作者： Si, Xu

作者： Si, Xu;Chen, Qinqin;Bi, Jinfeng;Wu, Xinye;Yi, Jianyong;Zhou, Linyan;Li, Zhaolu

作者机构：

关键词： raspberry powder;single drying;combined drying;physiochemical quality;antioxidant activity

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： BACKGROUND: Dehydration has been considered as one of the traditional but most effective techniques for perishable fruits. Raspberry powders obtained after dehydration can be added as ingredients into food formulations such as bakery and dairy products. Inthis study, raspberry powders obtained by hot air drying (HAD), infrared radiation drying (IRD), hot air and explosion puffing drying (HA-EPD), infrared radiation and microwave vacuum drying (IR-MVD) and freeze drying (FD) were compared on physical properties, bioactive compounds and antioxidant activity.

分类号： S

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