Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.) - Concepedia

Concepedia

Publication | Closed Access

Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)

188

Citations

31

References

2017

Year

Lourdes Valadez-Carmona, Carla Patricia Plazola‐Jacinto, Marcela Hernández-Ortega, María Dolores Hernández‐Navarro, Francisco Villarreal, Hugo Necoechea-Mondragón, Alicia Ortiz‐Moreno, Guillermo Ceballos

Innovative Food Science & Emerging Technologies

Food ChemistryCacao Pod HusksHot AirFood PreservationFood ProcessingEnzyme ActivityHealth Sciences

References

	Year	Citations

Page 1