Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes
The effect of ultrasonic pretreatment on grapes' microstructure, texture, characteristics of three pectin fractions were investigated over vacuum drying temperature ranging from 65 to 85 °C. Ultrasonic treated samples exhibited a better microstructure and texture quality than with vacuum drying...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004808 |
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