Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying

Apple Pomace Is a Good Matrix for Phytochemical Retention

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Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying

(2012) Suxuan Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effects of drying on the phenolics content and antioxidant activity of muscadine pomace

(2011) Tripti Vashisth et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality evaluation of Panax notoginseng extract dried by different drying methods

(2010) Xuesong Liu et al.   FOOD AND BIOPRODUCTS PROCESSING

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

(2010) Carolina Pereira Kechinski et al.   JOURNAL OF FOOD SCIENCE

Development of an Ingredient Containing Apple Peel, as a Source of Polyphenols and Dietary Fiber

(2010) Carolina Henríquez et al.   JOURNAL OF FOOD SCIENCE

Processing of Apple Pomace for Bioactive Molecules

(2008) Shashi Bhushan et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders

(2008) S. Jaya et al.   Food and Bioprocess Technology

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY