Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit
Alican Akcicek,
Esra Avci,
Zeynep Hazal Tekin-Cakmak,
Muhammed Zahid Kasapoglu,
Osman Sagdic,
Salih Karasu
Affiliations
Alican Akcicek
Faculty of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kocaeli, Turkey
Esra Avci
Bypro Functional Food and Biotechnology, Istanbul, Turkey
Zeynep Hazal Tekin-Cakmak
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Muhammed Zahid Kasapoglu
Istanbul Teknokent, Cerrahpasa Avcılar Campus, Istanbul University, Istanbul, Turkey
Osman Sagdic
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Salih Karasu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey