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International Journal of Fruit Science Volume 21, 2021 - Issue 1

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Research Article

Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples

Gökçen İzlia Faculty of Engineering and Natural Sciences, Food Engineering Department, Bursa Technical University, Bursa, Turkey

Gulcin Yildizb Faculty of Engineering, Food Engineering Department, Igdir University, Iğdır, TurkeyCorrespondence[email protected]

https://orcid.org/0000-0001-6229-7338

Pages 645-656 | Published online: 03 May 2021

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https://doi.org/10.1080/15538362.2021.1918604
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Citations (3)

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Articles from other publishers (3)

Menekşe BULUT, Mustafa ÇAVUŞ & Nevruz Berna TATLISU. (2022) The Effect of Using N2 and H2 in Milk on the Physıcochemical and Textural Properties of Yoghurt During StorageDepolama Sırasında Sütte N2 ve H2 Kullanımının Yoğurdun Fizikokimyasal ve Tekstürel Özelliklerine Etkisi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
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Gulcin Yildiz. (2021) Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot ( Daucus carota ) slices . British Food Journal 124:11, pages 3922-3935.
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Hasmet Emre Akman, Ismail Boyar, Sadiye Gozlekci, Onur Saracoglu & Can Ertekin. (2022) Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments. Agriculture 12:8, pages 1224.
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