A comparative study of drying methods on tomato peel residues: physicochemical and antioxidant properties

This study aimed to systematically evaluate the effects of vacuum freeze drying (VFD), vacuum drying (VD), natural drying (ND), vacuum microwave drying (VMD), hot air drying (HAD) and microwave drying (MD) on the physicochemical properties, microstructure, and antioxidant capacity of tomato peel res...

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Autori principali:	Ni-Na Yan, Yu Zhou, Jing Xiao, Cheng-Jian Xu, Yang Liu, Chen-Qiang Wang, Xue-Ming Wang, Shuang-Li Xiong, Zhong-Yan Zhu, Xiao Yang, Hang Xiao
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Frontiers Media S.A. 2026-01-01
Serie:	Frontiers in Sustainable Food Systems
Soggetti:	antioxidant activity drying method microstructure physicochemical properties tomato peel residue
Accesso online:	https://www.frontiersin.org/articles/10.3389/fsufs.2025.1737421/full
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