The influence of different drying temperature and microwave pre-drying on the antioxidant potential of prune
2009
Duda-Chodak, A. | Tarko, T. | Suwara, M.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Technologii Fermentacji i Mikrobiologii Technicznej
In the paper the influence of selected parameters of drying process on antioxidant activity and total polyphenols content are discussed. We showed that drying temperature above 90 deg C significantly increased antioxidant potential of prune. Application of microwave for pre-drying esentially raised (by about 50 percent) total polyphenol content in the product
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