Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Journal of Food Science and Technology

Volumn 53, Issue 9, 2016, Pages 3495-3501

  Valadez Carmona, Lourdes ^a   Cortez García, Rosa María ^a   Plazola Jacinto, Carla Patricia ^a   Necoechea Mondragón, Hugo ^a   Ortiz Moreno, Alicia ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Antioxidant activity; By product; Coconut husk; HPLC; Microwave oven drying; Phenolics

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; COLOR; FLAVONOIDS; MICROWAVE HEATING; OVENS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; COCONUT HUSK; FUNCTIONAL INGREDIENT; HPLC; MICROWAVE DRYING; PHENOLIC COMPOUNDS; PHENOLICS; TOTAL PHENOLIC CONTENT;

DRYING;

EID: 84986293327     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2324-7     Document Type: Article

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