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Uticaj zamrzavanja desikacije i liofilizacije na biološki aktivna jedinjenja voća i povrća
Institute of Food Science, Quality Assurance and Microbiology, Faculty of Agronomy, University of Debrecen, Debrecen, Hungary

e-adresasiposp@agr.unideb.hu
Ključne reči: fruits; drying; liofilisation; desiccation; biologically active compounds
Sažetak
(ne postoji na srpskom)
The effect of different preservation technologies - freezing, desiccation and freeze drying (liofilisation) - was examined on the quality changes of strawberry, raspberry, gooseberry, elder, apricot, sour cherry, apple and cornel. All preserving technologies decreased the amount of biologically active compounds, and the degree of changes by different preservation technologies was similar on vitamin C and total phenolic contents. Comparing to the chemical composition of fresh fruit, freezing resulted 15%, liofilisation 28-32% and desiccation 45-48% decrease in the examined parameters.
Reference
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljen u SCIndeksu: 15.12.2009.