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Drying Kinetics and Quality Assessment of Lemon Peel Using Convective and Infrared Methods

open access: yesJournal of Food Process Engineering, Volume 49, Issue 3, March 2026.
This study compares convective and infrared drying of lemon peel and highlights their effects on key bioactive compounds. Infrared drying better preserves polyphenols, flavonoids, and proteins, as confirmed by FTIR analysis, supporting its suitability for high‐quality dried lemon products.
Douja Sellami   +4 more
wiley   +1 more source

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