Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments-Reference-Cited by-同舟云学术

Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments

Published:2023-10-07 Issue:4 Volume:78 Page:704-709
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

de Chaves Joyce Lavinia Faria,Dias Roger Elpídio Guimarães,Barboza Thiago Thomas,Fitz Vinícius Amaral,Godoy Cristian Acker^ORCID,Toci Aline Theodoro^ORCID,Masson Maria Lucia^ORCID,Reis Felipe Richter^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01110-5.pdf

Reference33 articles.

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5. Ma Q, Bi J, Yi J et al (2021) Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments. Food Sci Hum Wellness 10:174–182. https://doi.org/10.1016/j.fshw.2021.02.006