Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Özcan, Mehmet Musa, Ghafoor, Kashif, Al Juhaimi, Fahad, Uslu, Nurhan, Babiker, Elfadıl E., Mohamed Ahmed, Isam A., Almusallam, Ibrahim A.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2020
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7813948/
https://ncbi.nlm.nih.gov/pubmed/33505059
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04524-0
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