Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

Wojdyło, Aneta; Figiel, Adam; Oszmiański, Jan

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

Published in Journal of Agricultural and Food Chemistry • Jan 26, 2009

Authors:

Aneta Wojdyło

Adam Figiel

Jan Oszmiański

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 ...

Subject

Antioxidant

Food science

Chemistry

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