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. 2024 Jul 20;13(14):2286. doi: 10.3390/foods13142286
ABTS 2,2′-azino-bis (3-ethylbenzthiazoline-6- sulphonic acid)) radical cation decolorization assay
BET Brunauer-Emmett-Teller surface area analysis
DPPH 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity
FRAP Ferric reducing antioxidant potential assay
GAE Gallic acid
HAD Hot air drying
FD Freeze-drying
PPO Polyphenol oxidase
POD Peroxidase
QF Quick freezing
QF + HAD Quick freezing and hot air drying process
SF Slow freezing
SF + HAD Slow freezing and hot air drying process
SF + FD Slow freezing and freeze drying process
SEM Scanning electron microscope
TPC Total phenolic content