The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying...
Guardat en:
| Publicat a: | Ciência e Tecnologia de Alimentos |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
|
| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395949545004 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|