Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

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...

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Bibliographic Details
Main Authors: Qiancheng Ma, Jinfeng Bi, Jianyong Yi, Xinye Wu, Xuan Li, Yuanyuan Zhao
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2021-03-01
Series:Food Science and Human Wellness
Subjects:
Apple peel
Heat pump drying
Phenolic compounds
Antioxidant capacity
Color
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453021000148

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