Evaluation of the physical, chemical and sensory properties

The main objective of the present work was to dry grapes of Crimson variety through different method- ologies in order to find an alternative for the production of raisins. Different methodologies were used for drying: so- lar direct exposition in a greenhouse and in convective drying chambers with c...

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Bibliographic Details
Main Author: Guiné, Raquel (author)
Other Authors: Almeida, Inês (author), Correia, Ana (author), Gonçalves, Fernando (author)
Format: article
Language:por
Published: 2015
Subjects:
drying
phenolic compounds
texture
grapes
raisins
colour
Online Access:http://hdl.handle.net/10400.19/2911
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/2911

Internet

http://hdl.handle.net/10400.19/2911

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