Concepedia

Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

Ana Heredia, María Dolores Ortolá, José Tarrazó

Food Chemistry · 2011 · 29 citations · 9 references

DOIFull text

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Concepts

References

9

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing Methods

Irina Koleva, Teris A. van Beek, J.P.H. Linssen et al. · Phytochemical Analysis · 2002 · 1.8K citations

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Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry

Carolina Contreras, M. E. Martín-Esparza, Amparo Chiralt et al. · Journal of Food Engineering · 2008 · 205 citations

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Physical and chemical changes induced by osmotic dehydration in plant tissues

Amparo Chiralt, Pau Talens · Journal of Food Engineering · 2004 · 171 citations

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Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

Marta Igual, P. Fito, Amparo Chiralt · Journal of Food Engineering · 2008 · 79 citations

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