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Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave dryi...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5069251/ https://ncbi.nlm.nih.gov/pubmed/27777455 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2324-7 |
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