Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace

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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...

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Bibliographic Details
Main Authors:	Mohamad Azman, Ezzat, House, Alistair, Charalampopoulos, Dimitris, Chatzifragkou, Afroditi
Format:	Article
Language:	English
Published:	Institute of Food Science and Technology 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88586/ http://psasir.upm.edu.my/id/eprint/88586/1/ABSTRACT.pdf

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