Study on method to increase polyphenol content in preparation of dried apple

Huizi Wang

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Hp] Vegetable, Fruit

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room H (3F N303)

Chair:Tetsuya Sugawara, Yasutaka Shigemura

4:45 PM - 5:00 PM

[2Hp-08] Study on method to increase polyphenol content in preparation of dried apple

*Huizi Wang¹, Ryosuke Ayuta², Kunihisa Iwai^1,2 (1. Graduate School of Sustainable Community Studies, Hirosaki University, 2. Faculty of Agriculture and Life Science, Hirosaki University)

Keywords:Dried apple, Procyanidin, Freeze dry, Radical scavenging activity

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