Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace
This study examined the effect of dehydration on the phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomaces (DBP) subjected to hot air oven drying (HOD), industrial rotary drying (IRD) and freeze drying (FD). Temperature and residence time were evaluated for HOD, where...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88586/1/ABSTRACT.pdf |