naa a22 4500 510727409 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0988-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0988-1 Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment [Elektronische Daten] [E. García-Martínez, M. Igual, M. Martín-Esparza, N. Martínez-Navarrete] Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild-hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment. Springer Science+Business Media New York, 2012 Sulfur pretreatment nationallicence Hot air drying nationallicence Microwave nationallicence Ascorbic acid nationallicence Vitamins A and E nationallicence Carotenoids nationallicence Color nationallicence Texture nationallicence García-Martínez E. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Igual M. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Martín-Esparza M. Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Martínez-Navarrete N. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3247-3255 1935-5130 6:11<3247 2013 6 11947 https://doi.org/10.1007/s11947-012-0988-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0988-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- García-Martínez E. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Igual M. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Martín-Esparza M. Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Martínez-Navarrete N. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3247-3255 1935-5130 6:11<3247 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer