Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

In this study, the effect of two hot air drying conditions (40 °C for 23 h and 60 °C for 9 h) on the content, antioxidant activity, microstructure, and luminescence properties of persimmon carotenoids in three ripening stages was studied. Based on the results from total carotenoids content and HPLC...

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Autores principales:	González, Cristina M., López-García, Adrián, Llorca, Empar, Hernando, Isabel, Atienzar, Pedro, Bermejo, Almudena, Moraga, Gemma, Quiles, Amparo
Formato:	article
Lenguaje:	Inglés
Publicado:	Elsevier 2021
Materias:	Rojo brillante Light microscopy β-carotene Q01 Food science and technology Q02 Food processing and preservation Q04 Food composition J10 Handling, transport, storage and protection of agricultural products Hot air drying Fluorescence
Acceso en línea:	http://hdl.handle.net/20.500.11939/7346 https://www.sciencedirect.com/science/article/abs/pii/S0023643821001602