Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product
Abstract This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal condition...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100445&lng=en&tlng=en |