Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage

The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Gulzar Asad, Ahmed Mahmood, Qadir Muhammad Abdul, Shafiq Muhammad Imtiaz, Ali Sakhawat, Ahmad Ijaz, Mukhtar Muhammad Farooq
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2018-03-01
Schriftenreihe:	Polish Journal of Food and Nutrition Sciences
Schlagworte:	infrared microwave blanching osmotic dehydration enzyme inactivity
Online-Zugang:	http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0012/pjfns-2017-0012.xml?format=INT
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