Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures
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DOI: 10.1155/2019/6256409
Abstract: This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon… read more here.
Keywords: dried persimmons; microbiological physicochemical; quality; diospyros kaki ... See more keywords
Postharvest Microwave Drying of Basil (Ocimum basilicum L.): The Influence of Treatments on the Quality of Dried Products
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DOI: 10.3390/foods11071029
Abstract: Edible herbs are widely used in the human diet due to their pleasant flavors and countless health benefits associated with their components having, mainly, antioxidant and anti-inflammatory therapeutic functions. Since herbs are highly perishable materials… read more here.
Keywords: dried products; postharvest microwave; quality dried; quality ... See more keywords
Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit
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DOI: 10.3390/molecules25215146
Abstract: In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality… read more here.
Keywords: quality; dried fruit; influence pear; alexander lucas ... See more keywords