Physicochemical and antioxidant properties of pomelo residues using different drying methods and kinetic models of naringin degradation

• Main Author: Abd Rahman, Nur Farhana
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Food - Analysis; Pummelo; Chemical kinetics - Mathematical models
• Online Access: http://psasir.upm.edu.my/id/eprint/89920/1/FK%202020%2074%20ir.pdf; http://psasir.upm.edu.my/id/eprint/89920/
• Institution: Universiti Putra Malaysia

Tambun Pomelo (PO52) also known as Limau Bali in Malaysia is a native citrus fruit recognized as the largest citrus fruit in the world. Pomelo is commonly eaten fresh while the pomelo residues (~50%) consist of flavedo, albedo, lamella and pulp waste discarded without acknowledging its potential....