Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products.

Foods · 2022 · PMC9689784 · PMID 36429255

Europe PMC DOI

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a clear trendno p-value reported

Regarding a* (+redness/−greenness) and b* (+yellowness/−blueness) coordinates, HAD and FD powders were clearly differentiated; however, the drying temperature and intensity of the pretreatment applied did not exhibit a clear trend. a* values were positive for all powders except for the FD ones, indicating a deviation towards the green colour.

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