Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

Food and Bioproducts Processing

Volumn 89, Issue 1, 2011, Pages 22-30

  Wanyo, Pitchaporn ^a   Siriamornpun, Sirithon ^a   Meeso, Naret ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Antioxidant; Drying; Far infrared radiation; Hot air convection; Mulberry tea; Phenolic compounds

Indexed keywords

ANTIOXIDANT; FAR-INFRARED RADIATION; HOT AIR; MULBERRY TEA; PHENOLIC COMPOUNDS;

COLOR; CURING; INFRARED RADIATION; ORGANIC ACIDS; PHENOLS; RADIOMETERS;

INFRARED DRYING;

ABIES; MORUS (ANGIOSPERM);

EID: 78751591511     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.03.005     Document Type: Article

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