id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-82721	Kowalska, Jolanta; Lenart, Andrzej; Roszkowska, Sylwia ; Kowalska, Hanna	The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries	2019	10	.pdf	application/pdf	6654	335	49	AGRICULTURAL AND FOOD SCIENCE J. Kowalska et al. (2019) 28: 190–199 190 The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries Jolanta Kowalska1,3, Andrzej Lenart2,3, Sylwia Roszkowska1,3 and Hanna Kowalska2,3 1Department of Technology and Food Evaluation, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland 2Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland 3Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland e-mail: jolanta_kowalska@sggw.pl The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inu- lin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries.	cache/afs-82721.pdf	txt/afs-82721.txt