Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils
| Autor: | Oznur Saroglu, Irem Ozay-Arancioglu, Ayse Serap Karadag, Zeynep Hazal Tekin-Cakmak, Hatice Bekiroglu, Salih Karasu |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Alternative methods
ABTS Color quality DPPH Nutrition. Foods and food supply Vacuum drying chemistry.chemical_compound Antioxidant capacity chemistry Aril in-vitro bioaccessibility T1-995 TX341-641 Food science pomegranate aril ultrasound-assisted vacuum drying Technology (General) Food Science Biotechnology Shrinkage vacuum drying |
| Zdroj: | Food Science and Technology (2021) Food Science and Technology, Volume: 42, Article number: e06221, Published: 03 MAY 2021 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 03 MAY 2021 |
| Popis: | This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods significantly affected all selected parameters of dried pomegranate arils (P |
| Databáze: | OpenAIRE |
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