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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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Enregistré dans:
Auteurs principaux: Antonela Ninčević Grassino, Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Mladen Brnčić
Format: Artigo
Langue:Inglês
Publié: MDPI AG 2024-12-01
Collection:Foods
Sujets:
fresh and dried pumpkin pulp
hot air drying
vacuum drying
conductive drying
pumpkin by-products
fatty acids
Accès en ligne:https://www.mdpi.com/2304-8158/14/1/57
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