Effect of far-infrared radiation drying of citrus press-cakes on free radical scavenging and antioxidant activities

Journal of Food Engineering

Volumn 97, Issue 2, 2010, Pages 168-176

  Senevirathne, Mahinda ^a   Kim, Soo Hyun ^b   Kim, Yong Deog ^c   Oh, Chang Kyung ^d   Oh, Myung Cheol ^d   Ahn, Chang Bum ^a   Je, Jae Young ^a   Lee, Won Woo ^b   Jeon, You Jin ^b  

^a Chonnam National University   (South Korea)

^b Jeju National University   (South Korea)

^c Jeju Special Self Governing Province Development Co   (South Korea)

^d Jeju College of Technology   (South Korea)

Author keywords

Antioxidant activity; Citrus press cakes; Far infrared radiation drying; Flavonoid; Phenolic content

Indexed keywords

ANTIOXIDANT ACTIVITIES; CITRUS PRESS-CAKES; FAR-INFRARED RADIATION; FLAVONOIDS; PHENOLIC CONTENT;

CURING; DEWATERING; ELECTROMAGNETIC WAVES; EXTRACTION; FREE RADICALS; INFRARED RADIATION; PHENOLS; PRESSES (MACHINE TOOLS); RADIOMETERS;

INFRARED DRYING;

CITRUS;

EID: 70450222897     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.006     Document Type: Article

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