Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder
Abstract Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food industry. A research of the impact of drying techniques on the quality characteristics of apple pomace powder was carried out to efficiently utilize t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-06-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00141-4 |