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...
Збережено в:
| Опубліковано в:: | Ciência e Tecnologia de Alimentos |
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| Автори: | , , , , , |
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Предмети: | |
| Онлайн доступ: | https://www.redalyc.org/articulo.oa?id=395949545004 |
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