ASCORBIC ACID AND ANTHOCYANIN RETENTION DURING SPRAY DRYING OF ACEROLA POMACE EXTRACT
نویسندگان
چکیده
منابع مشابه
Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating.
Degradation of nutraceuticals in low- and intermediate-moisture foods heated at high temperature (>100 degrees C) is difficult to model because of the nonisothermal condition. Isothermal experiments above 100 degrees C are difficult to design because they require high pressure and small sample size in sealed containers. Therefore, a nonisothermal method was developed to estimate the thermal deg...
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ژورنال
عنوان ژورنال: Journal of Food Processing and Preservation
سال: 2010
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.2009.00409.x