Spouted bed drying of jambolão (Syzygium cumini) residue: Drying kinetics and effect on the antioxidant activity, anthocyanins and nutrients contents
Mussi, Lara Poses, Guimarães, André Oliveira, Ferreira, Karla Silva, Pereira, Nádia Rosa
Published in Food science & technology (01.04.2015)
Published in Food science & technology (01.04.2015)
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Journal Article
Spouted bed drying of jambolo (Syzygium cumini) residue: Drying kinetics and effect on the antioxidant activity, anthocyanins and nutrients contents
Mussi, Lara Poses, Andr Oliveira GuimaresauthorPhysical Science Laboratory, Science and Technology Center, Northern Rio de Janeiro State University (UENF), Av. Alberto Lamego, 2000, 28013-602, Campos dos Goytacazes, RJ, Brazil, Karla Silva FerreiraauthorFood Technology Laboratory, Agricultural Science and Technology Center, Northern Rio de Janeiro State University (UENF), Av. Alberto Lamego, 2000, 28013-602, Campos dos Goytacazes, RJ, Brazil, Ndia Rosa PereiraauthorFood Technology Laboratory, Agricultural Science and Technology Center, Northern Rio de Janeiro State University (UENF), Av. Alberto Lamego, 2000, 28013-602, Campos dos Goytacazes, RJ, Brazil
Year of Publication 2015
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Year of Publication 2015
Journal Article