Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 7, 2010, Pages 702-712

  Akter, Mst Sorifa ^a   Ahmed, Maruf ^a   Eun, Jong Bang ^a  

^a Chonnam National University   (South Korea)

Author keywords

Blanching; Dietary fiber; Hot air drying; Persimmon peel; Swelling capacity; Water retention capacity

Indexed keywords

ANTIOXIDANT; WATER;

ARTICLE; CHEMISTRY; COOKING; DESICCATION; DIETARY FIBER; FOOD HANDLING; FRUIT; HEAT; METHODOLOGY; NUTRITIONAL VALUE; PERSIMMON; POWDER;

ANTIOXIDANTS; COOKING; DESICCATION; DIETARY FIBER; DIOSPYROS; FOOD TECHNOLOGY; FRUIT; HOT TEMPERATURE; NUTRITIVE VALUE; POWDERS; WATER;

DIOSPYROS;

EID: 77958058086     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637481003757852     Document Type: Article

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