Thin-Layer, Intermittent, Near-Infrared Drying of Two-Phase Olive Pomace: Mathematical Modeling and Effect on Recovery of Bioactive Compounds and Antioxidant Activity.

Foods · 2025 · PMC12191536 · PMID 40565652

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an increasing trendno p-value reported

Considering the effect size, an increasing trend was observed in TPC values ( Figure 5 A), reaching a maximum (31.99 g GAE/kg dw) at 140 °C.

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