Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying (AD), freeze drying (FD), freeze drying followed by microwave vacuum drying...

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Bibliographic Details
Main Authors: Li CUI, Li-ying NIU, Da-jing LI, Chun-quan LIU, Ying-ping LIU, Chun-ju LIU, Jiang-feng SONG
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2018-01-01
Series:Journal of Integrative Agriculture
Subjects:
drying
apple snacks
probiotic viability
microwave vacuum
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311917617428
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http://www.sciencedirect.com/science/article/pii/S2095311917617428

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