Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of <i>Cucurbita maxima</i> Pulp and Its Processing By-Products

Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air dr...

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Principais autores:	Antonela Ninčević Grassino, Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Mladen Brnčić
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-12-01
coleção:	Foods
Assuntos:	fresh and dried pumpkin pulp hot air drying vacuum drying conductive drying pumpkin by-products fatty acids
Acesso em linha:	https://www.mdpi.com/2304-8158/14/1/57
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