The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showe...

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Bibliographic Details
Main Authors: Dongsheng Hu, Xiaogang Liu, Yuyue Qin, Jiatong Yan, Rongmei Li, Qiliang Yang
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Coffee peel
Drying methods
Bioactive components
Flavor components
Economic assessment
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300250X

Internet

http://www.sciencedirect.com/science/article/pii/S259015752300250X

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