Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder

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...

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Bibliographic Details
Main Authors: Iqra Mohiuddin Bhat, Shoib Mohmad Wani, Sajad Ahmad Mir, Zahida Naseem
Format: Article
Language:English
Published: BMC 2023-06-01
Series:Food Production, Processing and Nutrition
Subjects:
Apple pomace
Bioactive compounds
Functional properties
Physicochemical characteristics
Antioxidant activity
SEM
Online Access:https://doi.org/10.1186/s43014-023-00141-4

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