A comprehensive study on the effects of drying methods on the color, structure, flavor, and nutritional properties of green peppers (Piper nigrum L.)

Optimal drying method is important for the quality preservation of green pepper (GP). This study assessed the effects of five drying methods on the color, structure, flavor, and nutritional properties of dried GP. Results indicated that freeze drying (FD) preserved excellent color (L⁎ = 56.27, a⁎ = ...

Descripció completa

Dades bibliogràfiques

Autors principals:	Xinyi Wang, Hui Su, Ruiyang Gao, Hongchen Li, Ying Lyu, Haiming Chen, Qiuping Zhong, Rongrong He, Congfa Li, Wenxue Chen
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-12-01
Col·lecció:	Food Chemistry: X
Matèries:	Green pepper Combined drying method Organoleptic Piperine Nutritional property
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157525010302
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!