Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils
Author:
Affiliation:
1. Halic University, Turkey; University Faculty of Chemical and Metallurgical Engineering, Turkey
2. University Faculty of Chemical and Metallurgical Engineering, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst06221.pdf
Reference47 articles.
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3. Estimation of free radical‐quenching activity of leaf pigment extracts;Arnao M. B.;Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques,2001
4. Degradation kinetics of bioactive compounds and antioxidant activity of pomegranate arils during the drying process;Başlar M.;International Journal of Food Engineering,2014
5. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats;Başlar M.;Innovative Food Science & Emerging Technologies,2014
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