Production of chokeberry pulp powder by convective and freeze-drying foam-mat techniques: effects on physicochemical properties, bioactive content, and antioxidant activity
Chokeberry pulp powder, as a potential functional food ingredient, was produced by foam-mat drying via (a) convective drying at varying temperatures and (b) freeze drying; and the powder properties were examined.
Authors
- İlkay Koca (ORCID: https://orcid.org/0000-0001-6089-8586)
- Hojjat Pashazadeh (ORCID: https://orcid.org/0000-0001-8932-8165)
- Ali Ali Redha (ORCID: https://orcid.org/0000-0002-9665-9074)
- Beyza Kaba (ORCID: https://orcid.org/0000-0001-7954-8025)
- Yasemin Yıkılkan (ORCID: https://orcid.org/0009-0007-3322-7294)
Institutions
- The University of Queensland (AU)
- Ondokuz Mayıs University (TR)
- University of Exeter (GB)
- İstanbul Nişantaşı Üniversitesi (TR)
- Agriculture and Food (AU)
- ARC Centre of Excellence for Plant Success in Nature and Agriculture (AU)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00150a
- Citations
- 4
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 4.65