Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments

Bananas (cv. Musa nana and Musa cavendishii) fresh and dried by hot air at 50 and 70 C and lyophilisation were analysed for phenolic contents and antioxidant activity. All samples were subject to six extractions (three with methanol followed by three with acetone/water solution). The experimental da...

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Bibliographic Details
Main Author: Guiné, Raquel (author)
Other Authors: Barroca, Maria João (author), Gonçalves, Fernando (author), Alves, Mariana (author), Oliveira, Solange (author), Mendes, Mateus (author)
Format: article
Language:eng
Published: 2014
Subjects:
antioxidant activity
banana
drying
neural network
phenolic compounds
Online Access:http://hdl.handle.net/10400.19/2240
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/2240

Internet

http://hdl.handle.net/10400.19/2240

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