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Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.

Food chemistry - 15 Sept 2016

Wojdyło Aneta, Figiel Adam, Legua Pilar, Lech Krzysztof, Carbonell-Barrachina Ángel A, Hernández Francisca

Abstract excerpt

The aim of this study was to determine the effect of different dying methods, such as convective drying (CD: 50, 60, 70 °C), vacuum-microwave drying (VMD: 120, 480, 480-120 W), a combination of convective pre-drying and vacuum-microwave finish drying [(CPD (60 °C)-VMFD (480-120 W)], and freeze-drying (FD) on key quality parameters of dried jujube fruits (cv. "GAL", "MSI", and "PSI"). The parameters studied...

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Source

Identifiers

PMID: 27080894
DOI: 10.1016/j.foodchem.2016.03.099

Genes

GAL
CPD

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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