Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds.

Autor: Loureiro ADC; Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus/AM, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus/AM, Brazil., Souza FDCDA; National Institute of Amazonian Research (INPA), Manaus/AM, Brazil., Sanches EA; Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus/AM, Brazil., Bezerra JA; Federal Institute of Education, Science and Technology of Amazonas, Manaus/AM, Brazil., Lamarão CV; Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus/AM, Brazil., Rodrigues S; Federal University of Ceará, Department of Food Engineering, Fortaleza/CE, Brazil., Fernandes FAN; Federal University of Ceará, Department of Chemical Engineering, Fortaleza/CE, Brazil., Campelo PH; Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus/AM, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus/AM, Brazil. Electronic address: pedrocampelo@ufam.edu.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110462. Date of Electronic Publication: 2021 May 31.