Effect of osmotic drying on physicochemical properties of pansies (viola × wittrockiana)

The objective of this work was to study the effect of osmotic drying, using different hypertonic solutions (sucrose and sodium chloride), on physicochemical characteristics of pansies (Viola Ö wittrockiana). The same treatments were applied to lettuce to compare the behavior of flowers with oth...

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Hlavní autoři:	Luana Fernandes, Susana Casal, Agostinho Magalhaes, Paula Baptista, Jose A. Pereira, Jorge A. Saraiva, Elsa Ramalhosa
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	ISEKI_Food Association (IFA) 2019-10-01
Edice:	International Journal of Food Studies
Témata:	ViolaÖwittrockiana Lettuce Osmotic dehydration Carotenoids Monomeric anthocyanins
On-line přístup:	https://www.iseki-food-ejournal.com/article/394
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