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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216275:25520/18:39902748 RIV/70883521:28110/18:63520475

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Reviews International

ISSN

8755-9129

e-ISSN

—

Svazek periodika

34

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

434-446

Kód UT WoS článku

000432159300002

EID výsledku v databázi Scopus

2-s2.0-85046801510