Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity.
Francisca VallespirÓscar RodríguezJuan A CárcelCarmen RossellóSusana SimalPublished in: Journal of the science of food and agriculture (2019)
Overall, low-temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 °C. © 2018 Society of Chemical Industry.
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