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⁎ = ...

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Bibliografische gegevens

Hoofdauteurs:	Xinyi Wang, Hui Su, Ruiyang Gao, Hongchen Li, Ying Lyu, Haiming Chen, Qiuping Zhong, Rongrong He, Congfa Li, Wenxue Chen
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Elsevier 2025-12-01
Reeks:	Food Chemistry: X
Onderwerpen:	Green pepper Combined drying method Organoleptic Piperine Nutritional property
Online toegang:	http://www.sciencedirect.com/science/article/pii/S2590157525010302
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