Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette)
Abstract This study aims to add value to a common wine industry waste by preserving bioactive compounds in cold‐hardy grape pomace (GP) and preventing any microbial growth under the proper drying conditions. Effects of infrared (IR) and hot air (HA) drying on the microbial and physicochemical proper...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2023-04-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.3215 |