Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2021-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000148 |