Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces

Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces

This study investigated the effects of various dehydration methods (hot-air drying, vacuum drying and freeze drying) on chemical composition, physicochemical and functional properties of white and pink guava pomaces, which were residues from fruit juice processing. Since freeze drying dehydrated mat...

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Bibliographic Details
Main Authors: Kanyasiri Rakariyatham, Kongsak Boonyapranai, Thunnop Laokuldilok, Niramon Utama-ang, Atitiya Nutprem, Kalyanee Kaewprasit, Kessinee Tatongjai
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Solid waste
Guava pomace
Drying
Antioxidant
Antimicrobial
Enzyme inhibitor
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222500006X

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http://www.sciencedirect.com/science/article/pii/S277250222500006X

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