Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake

Food Chemistry

Volumn 147, Issue , 2014, Pages 170-176

  Uribe, Elsa ^a   Lemus Mondaca, Roberto ^a   Vega Gálvez, Antonio ^a,b   Zamorano, Marcela ^c   Quispe Fuentes, Issis ^a   Pasten, Alexis ^a   Di Scala, Karina ^d,e  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b CENTRO DE ESTUDIOS AVANZADOS EN ZONAS ÁRIDAS CEAZA   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^d UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^e CONICET ^*  (Argentina)

Author keywords

Antioxidant activity; Convective dehydration; Fatty acid profile; Olive waste cake; Phenolic compounds

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FATTY ACID PROFILES; OLIVE-WASTE CAKE; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PROPERTY; SPECIFIC ENERGY CONSUMPTION; TOTAL PHENOLIC CONTENT;

ACTIVATION ENERGY; AGENTS; ENERGY UTILIZATION; FATTY ACIDS;

DRYING;

OLEIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; DESORPTION; ENERGY; ENERGY CONSUMPTION; FOOD PROCESSING; ISOTHERM; KINETICS; MATHEMATICAL MODEL; MOISTURE; OLIVE; PHYSICAL CHEMISTRY; TEMPERATURE; TIME; WASTE;

ANTIOXIDANT ACTIVITY; CONVECTIVE DEHYDRATION; FATTY ACID PROFILE; OLIVE-WASTE CAKE; PHENOLIC COMPOUNDS;

ANTIOXIDANTS; DESICCATION; FOOD HANDLING; KINETICS; OLEA; TEMPERATURE;

EID: 84885522549     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.121     Document Type: Article

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