Development of Novel Products from Osmo-Dried Apples: Apple Choco Shots and Apple Pie (original) (raw)
Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods
Marta Pasławska
Molecules, 2020
View PDFchevron_right
GLOBAL JOURNAL OF ENGINEERING SCIENCE AND RESEARCHES DEVELOPMENT OF CALCIUM ENRICHED OSMO-DEHYDRATED APPLE SLICES BY IMPREGNATION AT ATMOSPHERIC PRESSURE
sakshi khurana
View PDFchevron_right
The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method
Agata Marzec
Molecules
View PDFchevron_right
Biochemical quality comparison of forced air dried osmo-dehydrated cashew apple products infused with spice mixture and sugar
PRASHANT KALAL
Journal of Horticultural Sciences/Journal of Horticultural Sciences (Online), 2023
View PDFchevron_right
Development and Characterization of a Baked Snack from Rings of Green Apples
Majo TQ
View PDFchevron_right
Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples
Aneta Wojdyło
Molecules
View PDFchevron_right
Osmo-sonication drying and their effect on bioactive compounds, antioxidant and colour properties of apple rings
Manisha kaushal
2020
View PDFchevron_right
Production of Flavored Apple Chips of High Antioxidant Activity
Tadeusz Tuszynski
Journal of Food Processing and Preservation, 2010
View PDFchevron_right
Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour
Tehmeena Ahad
Quality Assurance and Safety of Crops & Foods
View PDFchevron_right
IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED-FLESHED APPLE SLICES
Shahrokh Khanizadeh
Journal of Food Processing and Preservation, 2011
View PDFchevron_right
Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds
faraja gonelimali
Progress in Agricultural Engineering Sciences
View PDFchevron_right
Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder
Umesh Lohani
Journal of Food Research, 2014
View PDFchevron_right
ISSN 1330-9862 preliminary communication Evaluation of Apple Pomace as a Raw Material for Alternative Applications in Food Industries
Caterina Shepard
View PDFchevron_right
DEVELOPMENT OF CALCIUM ENRICHED OSMO-DEHYDRATED APPLE SLICES BY IMPREGNATION AT ATMOSPHERIC PRESSURE
GJESR Journal
View PDFchevron_right
Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying
Elena Velickova
Journal of Food Science and Technology, 2013
View PDFchevron_right
Comparative evaluation of the quality characteristics of the osmo-dehydrated star fruit slices using hot air, solar and sun drying
gitanjali behera
2020
View PDFchevron_right
Nutra chemical and Organoleptic Quality Evaluation of Wood Apple Products-an underutilized fruit of North-East India
Jyotirmoy Goyary, C.B Khobragade
Indian Journal of Hill Farming, 2022
View PDFchevron_right
Development of an Ingredient Containing Apple Peel, as a Source of Polyphenols and Dietary Fiber
Sergio Almonacid
Journal of Food Science, 2010
View PDFchevron_right
Evaluation of apple pomace as a raw material for alternative applications in food industries
E. Falqué
Food Technology and …, 2007
View PDFchevron_right
Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars
Ana Leahu
Applied Sciences, 2022
View PDFchevron_right
Effect of different pre‐drying treatments on the quality of dried apple slices
Abdelmoneem Maher
Egyptian Journal of Food Science, 2019
View PDFchevron_right
Physicochemical and Functional Characteristics of Beverage Sugar Apple Powdered on Level Concentration Different of CMC
Syahraeni Kadir
2016
View PDFchevron_right
Apple pomace as a potential ingredient for the development of new functional foods
Dilip Rai
International Journal of Food Science & Technology, 2014
View PDFchevron_right
Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose
M. Andersen
Sustainability, 2021
View PDFchevron_right
The effect of different osmotic agents on the sensory perception of osmo-treated dried fruit
C. Bonazzi
The Journal of Horticultural Science and Biotechnology, 2009
View PDFchevron_right
Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review
Denise Azeredo
Processes
View PDFchevron_right
Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder
Enaim Aída Vargas-León
Food Science and Technology, 2022
View PDFchevron_right
IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED-FLESHED APPLE SLICESjfpp_487 1..5
Shahrokh Khanizadeh
View PDFchevron_right
Nutraceutical Properties of Apples and Derived Products (Pomace, Seeds, Peels)
Olimpia Buzia
Revista de Chimie, 2019
View PDFchevron_right
Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds
M. Mellano
Antioxidants, 2019
View PDFchevron_right