Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette)

This study aims to add value to a common wine industry waste by preserving bioactive compounds in cold‐hardy grape pomace (GP) and preventing any microbial growth under the proper drying conditions. Effects of infrared (IR) and hot air (HA) drying on the microbial and physicochemical properties such...

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Detalles Bibliográficos
Autores principales: Mohammadi Shad, Zeinab, Venkitasamy, Chandrasekar, Kuelbs, Emily, Buren, Lucas, Watrelot, Aude A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10084966/
https://www.ncbi.nlm.nih.gov/pubmed/37051334
http://dx.doi.org/10.1002/fsn3.3215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10084966/
https://www.ncbi.nlm.nih.gov/pubmed/37051334
http://dx.doi.org/10.1002/fsn3.3215

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