Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits.

Özcan, Mehmet Musa; Al Juhaimi, Fahad; Ahmed, Isam A Mohamed; Uslu, Nurhan; Babiker, Elfadil E; Ghafoor, Kashif

Özcan, Mehmet Musa; Al Juhaimi, Fahad; Ahmed, Isam A Mohamed; Uslu, Nurhan; Babiker, Elfadil E; Ghafoor, Kashif.

Afiliação

Özcan MM; 1Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
Al Juhaimi F; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Ahmed IAM; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Uslu N; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Babiker EE; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Ghafoor K; 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.

J Food Sci Technol ; 57(1): 233-242, 2020 Jan.

Article em En | MEDLINE | ID: mdl-31975726

Palavras-chave

Antioxidant activity; Drying; HPLC; Kiwi; Microwave; Pepino; Phenolic compounds; Total phenol

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Turquia

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google