Is Air-drying of Plant-based Food at Low Temperature Really Favorable? A Meta-analytical Approach to Ascorbic Acid, Total Phenolic, and Total Flavonoid Contents
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39902748" target="_blank" >RIV/00216275:25310/18:39902748 - isvavai.cz</a>
Alternative codes found
RIV/00216275:25520/18:39902748 RIV/70883521:28110/18:63520475
Result on the web
<a href="http://dx.doi.org/10.1080/87559129.2017.1307389" target="_blank" >http://dx.doi.org/10.1080/87559129.2017.1307389</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/87559129.2017.1307389" target="_blank" >10.1080/87559129.2017.1307389</a>
Alternative languages
Result language
angličtina
Original language name
Is Air-drying of Plant-based Food at Low Temperature Really Favorable? A Meta-analytical Approach to Ascorbic Acid, Total Phenolic, and Total Flavonoid Contents
Original language description
The aim of this work was to review the studies that evaluated the effect of drying temperature on the content of ascorbic acid (AA), total phenolic (TPC), and total flavonoid contents (TFC) in fruits and vegetables, and quantify whether drying at 40 °C is more favorable than at higher temperatures. For the purpose of this study, AA, TPC, and TFC values for 40 °C were compared with those obtained at 50 °C, 60 °C, and 70–80 °C. A meta-analysis was performed using the weighted response ratio calculated for each experiment. Despite the fact that other variables significantly influenced the nutrient content in individual experiments, the meta-analysis provided a general view on the effect of air-drying temperature on the quality of plant-based food products from outcomes of various studies.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Reviews International
ISSN
8755-9129
e-ISSN
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Volume of the periodical
34
Issue of the periodical within the volume
5
Country of publishing house
US - UNITED STATES
Number of pages
13
Pages from-to
434-446
UT code for WoS article
000432159300002
EID of the result in the Scopus database
2-s2.0-85046801510