Physical, chemical and sensory properties of kiwi as influenced by drying conditions

The present study aimed at studying the effect of convective air drying on some physical, chemical and sensory properties of kiwi (Actinidia deliciosa L.) samples. The kiwi samples were dried in thin layer convective chambers set to constant temperatures at 50ºC, 60ºC, 70ºC and 80ºC. The fresh sampl...

ver descrição completa

Detalhes bibliográficos
Autor principal: Correia, Paula (author)
Outros Autores: Guiné, Raquel (author), Correia, Ana Cristina (author), Gonçalves, Fernando (author), Brito, Mariana (author), Ribeiro, Jéssica (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Antioxidant Activity
Colour
Drying
Phenolic Compounds
Sensory analysis
Texture
Vitamin C
Texto completo:http://hdl.handle.net/10400.19/4693
País:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/4693

Texto Completo

http://hdl.handle.net/10400.19/4693

Registos relacionados