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Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound

Joyce Lavinia Faria de Chaves1, Roger Elpídio Guimarães Dias1, Thiago Thomas Barboza1

  • 1Food Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|October 7, 2023
PubMed

Keywords:
AppleBioactive compoundsColorHot air dryingNutritional valueWater activity

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