The publications of the members of the research group.
2014
Anna Angela Barba; Matteo D'Amore; Monica Rispoli; Francesco Marra; Gaetano Lamberti
Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents Journal Article
In: Czech Journal of Food Sciences (CJFS), vol. 32, no. 4, pp. 369–375, 2014.
Abstract | Links | BibTeX | Tags: banana, microwave, polyphenolpoly-phenol-oxidase, reducing sugar
@article{Barba2014,
title = {Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents},
author = { Anna Angela Barba and Matteo D'Amore and Monica Rispoli and Francesco Marra and Gaetano Lamberti},
url = {http://www.agriculturejournals.cz/web/cjfs.htm?volume=32\&firstPage=369\&type=publishedArticle},
year = {2014},
date = {2014-01-01},
journal = {Czech Journal of Food Sciences (CJFS)},
volume = {32},
number = {4},
pages = {369--375},
abstract = {The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.},
keywords = {banana, microwave, polyphenolpoly-phenol-oxidase, reducing sugar},
pubstate = {published},
tppubtype = {article}
}
The effects of microwave assisted drying on banana fruit was evaluated. Water, reducing sugars, and polyphenol contents, as well as poly-phenol-oxidase activity were evaluated along the radial and axial positions in thick slices of banana, according to a properly defined cutting and assaying protocol. The effects of the microwave-assisted drying process were compared to the convective air-assisted drying resulting faster than the conventional process. In particular, the resulting samples were homogeneous in the water content; the contents of reducing sugars were strongly decreased on drying with microwaves; the poly-phenol-oxidase was inactivated by the high temperature produced by the process and thus the polyphenols content remained practically the same as in the fresh product.