Optimization of oven drying conditions for lycopene content and lipophilic antioxidant capacity in a by-product of the pink guava puree industry using response surface methodology.

• 主要な著者: Kong, Kin Weng, Ismail, Amin, Tan, Chin Ping, Rajab, Nor Fadilah
• フォーマット: 論文
• 言語: English; English
• 出版事項: Academic Press Inc. 2010
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/15978/1/Optimization%20of%20oven%20drying%20conditions%20for%20lycopene%20content%20and%20lipophilic%20antioxidant%20capacity%20in%20a%20by.pdf; http://psasir.upm.edu.my/id/eprint/15978/; http://www.journals.elsevier.com/lwt-food-science-and-technology

Response surface methodology (RSM) was applied to optimize the oven drying conditions for lycopene content (Y1) and lipophilic antioxidant capacity (Y2) in decanter, a by-product of the pink guava puree industry. Two-factor central composite design was employed to determine the effects of two indepe...