Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity - Zhao, Yingting; Zhu, Hongzhang; Xu, Jingxin; Zhuang, Weijing; Zheng, Baodong; Lo, Y. Martin; Huang, Zijian; Tian, Yuting (Food science & technology, 2021)
Keywords: 4-hydroxybenzoic acid; Antioxidant activity; caffeic acid; chlorogenic acid; Color; gallic acid; humans; Microwave vacuum drying; Nelumbo nucifera; rehydration; Rehydration kinetics; rutin; shelf life; superoxide anion; Ultrasonic pretreatment; ultrasonics; Deff; Ultrasonic pretreatment; FSEM; Lotus seeds; Antioxidant activity; Microwave vacuum drying; Color; Rehydration kinetics; MVD; UP; PPO; HPLC