Comprehensive Evaluation of the Effects of Hot Air Drying Temperature on the Chemical Composition, Flavor Characteristics and Biological Activity of <i>Houttuynia cordata Thunb.</i>

Comprehensive Evaluation of the Effects of Hot Air Drying Temperature on the Chemical Composition, Flavor Characteristics and Biological Activity of <i>Houttuynia cordata Thunb.</i>

This study systematically investigated the drying kinetics and quality characteristics of <i>Houttuynia cordata Thunb.</i> (HCT) under different processing conditions, evaluating how freeze-drying and hot-air drying (40 °C, 50 °C, 60 °C) affect bioactive compound preservation, antioxidan...

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Bibliographic Details
Main Authors:	Ning Yin, Jing Luo, Chaoping Wang, Yaokun Xiong, Yong Sun, En Yuan, Hua Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Foods
Subjects:	<i>Houttuynia cordata Thunb.</i> drying kinetic sensory evaluation metabolic profiling
Online Access:	https://www.mdpi.com/2304-8158/14/11/1962
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