Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette)

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...

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Bibliographic Details
Main Authors: Zeinab Mohammadi Shad, Chandrasekar Venkitasamy, Emily Kuelbs, Lucas Buren, Aude A. Watrelot
Format: Article
Language:English
Published: Wiley 2023-04-01
Series:Food Science & Nutrition
Subjects:
antioxidant activity
cold‐hardy grape pomace
Edelweiss cultivar
hot air drying
Marquette cultivar
phenolic content
Online Access:https://doi.org/10.1002/fsn3.3215

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