Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders

Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders

Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C. The Page model allowed to calculate the drying con...

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Bibliographic Details
Main Authors: Larisa Anghel, Adelina Ștefania Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Chițescu, Elena Enachi, Gabriela Râpeanu, Gabriel – Dănuț Mocanu, Nicoleta Stănciuc
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Red grape pomace
Drying kinetics
Convective
Infrared
Lactic acid bacteria
Antidiabetic potential
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002201

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523002201

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