Elucidation of the impact of four different drying methods on the phenolics, volatiles and color properties of the peels of four types of Citrus fruits.
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DOI: 10.1002/jsfa.11956
Abstract: BACKGROUND Citrus fruit peels are considered as process waste in fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most usual methods… read more here.
Keywords: citrus fruits; color properties; color; peels four ... See more keywords
Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
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DOI: 10.3390/polym14112179
Abstract: The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles… read more here.
Keywords: higher content; control microparticles; apple; encapsulation ... See more keywords