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Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides
Our earlier studies showed that the Acorn Polysaccharides (AP), as a forest byproduct, have a good prebiotic properties and antioxidant activity, hence can be used as an ingredient to produce functional foods. Three drying methods (freeze, hot air and vacuum drying) in different temperatures were co...
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| Publicado no: | Lebensm Wiss Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6309185/ https://ncbi.nlm.nih.gov/pubmed/35238861 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.lwt.2018.10.027 |
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