Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

•MDEPD and FDEPD products had better color stability and textural properties.•MDEPD and FDEPD better preserved antioxidant activity of apples.•Flavor characteristics of apples obviously changed with different drying methods.•Drying qualities of apples could be classified in terms of flavor character...

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Bibliographic Details
Published in:	Food chemistry Vol. 338; p. 128015
Main Authors:	Feng, Lei, Xu, Yayuan, Xiao, Yadong, Song, Jiangfeng, Li, Dajing, Zhang, Zhongyuan, Liu, Chunquan, Liu, Chunju, Jiang, Ning, Zhang, Min, Zhou, Cunshan
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15-02-2021
Subjects:	Antioxidant activities Antioxidants - chemistry Apples Color Desiccation - methods Electronic Nose Explosion puffing drying Flavonoids - analysis Flavor characteristics Flavoring Agents - analysis Food Quality Food-Processing Industry - methods Freeze Drying Fruit - chemistry Malus - chemistry Microwaves Phenols - analysis Taste Vacuum Volatile Organic Compounds - analysis Apples Antioxidant activities Explosion puffing drying Flavor characteristics
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