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Effects of dehydration processes on flavour compounds and histology of apricots ( Prunus armeniaca )
Author(s) -
Lee C. Y.,
Salunkhe D. K.,
Nury F. S.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170902
Subject(s) - dehydration , prunus armeniaca , chemistry , flavour , food science , horticulture , botany , biology , biochemistry , cultivar
It is shown that freeze‐dehydrated products contained the highest quantity of volatile reducing substances and volatile carbonyl compounds. Histological changes were minimal by freeze dehydration as compared with those obtained in other dehydration processes studied.