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Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the

Elsa Uribe1, Roberto Lemus-Mondaca, Antonio Vega-Gálvez

  • 1Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitran s/n, Casilla 599, La Serena, Chile.

Food Chemistry
|November 12, 2013
PubMed

Keywords:
Antioxidant activityConvective dehydrationFatty acid profileOlive-waste cakePhenolic compounds

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