The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method
Abstract
:1. Introduction
2. Results
3. Discussion
4. Material and Methods
4.1. Material
4.2. Osmotic Dehydration
4.3. Drying
4.4. Chemical Analyses
4.5. Dry Matter Content
4.6. Determination of Vitamin C (L-Ascorbic Acid) Content
4.7. Determination of Total Polyphenols Content by the Folin–Ciocalteu Method
4.8. Determination the Ability of Extracts to Inactivate Stable DPPH Radicals
4.9. Sensory Evaluation
4.10. Statistical Analyses
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the osmotic agents: chokeberry and apple concentrates, sucrose are available from the authors. | |
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Kowalska, J.; Marzec, A.; Domian, E.; Galus, S.; Ciurzyńska, A.; Lenart, A.; Kowalska, H. The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules 2020, 25, 5680. https://doi.org/10.3390/molecules25235680
Kowalska J, Marzec A, Domian E, Galus S, Ciurzyńska A, Lenart A, Kowalska H. The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules. 2020; 25(23):5680. https://doi.org/10.3390/molecules25235680
Chicago/Turabian StyleKowalska, Jolanta, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Andrzej Lenart, and Hanna Kowalska. 2020. "The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method" Molecules 25, no. 23: 5680. https://doi.org/10.3390/molecules25235680