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Effect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (Granny Smith) slices in relation to mass transfer kinetics
ArticleAbstract: Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing tPalabras claves:Autores:Lemus-Mondaca R., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopusEffect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
ArticleAbstract: The aim of this work was to study the effect of temperature and air velocity on the drying kineticsPalabras claves:Antioxidant activity, Apple, Drying kinetics, Microstructure, total phenolicsAutores:Chacana M., Di Scala K., Lemus-Mondaca R., Martínez‐monzó J., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Vergara J.Fuentes:scopus