Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

LWT

Volumn 78, Issue , 2017, Pages 114-121

  Michalska, Anna ^a,b   Wojdyło, Aneta ^a   Lech, Krzysztof ^a   Łysiak, Grzegorz P ^c   Figiel, Adam ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^c POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Drying; Functional relation; Pomace; Ribes; Water activity

Indexed keywords

ANTIOXIDANTS; POLYPHENOLIC COMPOUNDS; POWDERS; RATIONAL FUNCTIONS; SOLUBILITY;

ANTIOXIDANT CAPACITY; DRYING PARAMETERS; FUNCTIONAL RELATION; POLYPHENOLIC CONTENT; POMACE; RIBES; TOTAL POLYPHENOLS; WATER ACTIVITY;

DRYING;

EID: 85007238776     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.008     Document Type: Article

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