Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders

Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C. The Page model allowed to calculate the drying con...

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Detalles Bibliográficos
Autores principales: Anghel, Larisa, Milea, Adelina Ștefania, Constantin, Oana Emilia, Barbu, Vasilica, Chițescu, Carmen, Enachi, Elena, Râpeanu, Gabriela, Mocanu, Gabriel – Dănuț, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534120/
https://www.ncbi.nlm.nih.gov/pubmed/37780302
http://dx.doi.org/10.1016/j.fochx.2023.100777

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534120/
https://www.ncbi.nlm.nih.gov/pubmed/37780302
http://dx.doi.org/10.1016/j.fochx.2023.100777

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