Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments. Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristics were analysed. Special emphasis was placed on the analysis of anthocyanin degradation...
Guardado en:
| Autores principales: | Sette, P., Franceschinis, L., Schebor, C., Salvatori, D. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p313_Sette |
| Aporte de: |
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