Effect of infrared drying on chemical and microbial properties of Cold-Hardy grape pomace (Edelweiss and Marquette).

This study aims to add value to a common wine industry waste by preserving bioactive compounds in cold-hardy grape pomace (GP) and preventing any microbial growth under the proper drying conditions. Effects of infrared (IR) and hot air (HA) drying on the microbial and physicochemical properties such as color, phenolic compounds, and antioxidant activity of white (Edelweiss) and red (Marquette) GP were studied. The IR heating rapidly reduced the moisture content of GP from 55% wet basis (w.

A review on rice yellowing: Physicochemical properties, affecting factors, and mechanism.

Yellowing is a critical issue that reduces quality and commodity value of rice. This article presents an overview on rice yellowing and the mechanism of rice yellowing was addressed as the emphasis. The change of physicochemical and nutritive properties in yellowed rice depends on the exposure temperature and time, as well as rice cultivar.