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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Antonela Ninčević Grassino, Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Mladen Brnčić
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2024-12-01
סדרה:	Foods
נושאים:	fresh and dried pumpkin pulp hot air drying vacuum drying conductive drying pumpkin by-products fatty acids
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/1/57
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!