Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace-Reference-Cited by-同舟云学术

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Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace

Published:2014-07-24 Issue:6 Volume:37 Page:575-587
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Almeida-Trasviña F.¹,Medina-González S.¹,Ortega-Rivas E.¹,Salmerón-Ochoa I.¹,Pérez-Vega S.¹

Affiliation:

1. School of Chemical Science; Autonomous University of Chihuahua; Chihuahua CP 31125 Mexico

Funder

Mexican Council of Science CONACYT

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12112/fullpdf

Reference41 articles.

1. The investigation of low temperature vacuum drying processes of agricultural materials;Bazyma;J. Food Eng.,2006

2. Effects of vacuum level and microwave power on rosemary volatile composition during vacuum-microwave drying;Calín-Sánchez;J. Food Eng.,2011

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1. New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model;ACS Omega;2024-07-11

2. Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa;Scientific Reports;2023-08-25

3. Utilization of grape (Vitis vinifera), cranberry (Vaccinium macrocarpon), wild blueberry (Vaccinium angustifolium), and apple (Malus pumila/domestica) pomaces in broiler chickens when fed without or with multi-enzyme supplement;Canadian Journal of Animal Science;2023-03-01

4. Orthogonal optimization for effective classification of different tea leaves by a novel pressure stabilized inclined chamber classifier;Journal of Food Process Engineering;2022-08-02

5. The Enzymatic Digestion of Pomaces From Some Fruits for Value-Added Feed Applications in Animal Production;Frontiers in Sustainable Food Systems;2021-05-05

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