Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomace

• Main Authors: Mohamad Azman, Ezzat, House, Alistair, Charalampopoulos, Dimitris, Chatzifragkou, Afroditi
• Format: Article
• Language: English
• Published: Institute of Food Science and Technology 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88586/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88586/; https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14762

This study examined the effect of dehydration on the phenolic compounds and antioxidant activity of blackcurrant (Ribes nigrum L.) pomaces (DBP) subjected to hot air oven drying (HOD), industrial rotary drying (IRD) and freeze drying (FD). Temperature and residence time were evaluated for HOD, where...