Publikace: The effect of osmo-dehydration on antioxidant properties of dried black chokeberry
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Gabelaia, Meri
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Nakladatel
Univerzita Pardubice
Abstrakt
Dried chokeberry fruits were pre-treated by ultrasound-assisted osmotic dehydrated using erythritol and xylitol at 0-45 min. A fine powder was obtained after subsequent forced-air drying and grinding of the samples. The effect of sugar and ultrasound treatment time on the colour, sorption properties and antioxidant characteristics was studied.
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Klíčová slova
Black chokeberry, moisture sorption, drying, antioxidant activity, flavonoid, anthocyanin, Aronie, sorpce vlhkosti, sušení, antioxidančí aktivita, flavonoid, antokyanin