| Literature DB >> 28928515 |
Jing Miao1, Kunhua Wei2, Xia Li1, Chengcheng Zhao1, Xuetao Chen1, Xinhui Mao1, Hanhan Huang1, Wenyuan Gao1.
Abstract
Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results also demonstrated that both drying methods, freeze drying and hot air drying at 60 °C had good potential in the industrial drying of fresh and boiled CS. Fresh CS dried by hot air drying at 60 °C was more suitable for the industrial production.Entities:
Keywords: Antioxidant activity; Boiling; Cheanomeles; Chemical component; Drying method; Rosaceae
Year: 2017 PMID: 28928515 PMCID: PMC5583105 DOI: 10.1007/s13197-017-2712-7
Source DB: PubMed Journal: J Food Sci Technol ISSN: 0022-1155 Impact factor: 2.701