文章基本信息

标题：Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents
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作者：Barba A.A. ; d’Amore M. ; Rispol M. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2014
卷号：32
期号：4
页码：369-375
DOI：10.17221/536/2013-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：microwave; banana; reducing sugar; polyphenolpoly-phenol-oxidase