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Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters
In this study, maqui berries were subjected to vacuum drying at 40–80 °C to assess and compare the effect on proximate composition, dietary fiber, phenolic and flavonoid compounds, antioxidant capacity and sugar content. The Weibull model was used for describing the vacuum drying process. The result...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443766/ https://ncbi.nlm.nih.gov/pubmed/30996425 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03653-5 |
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