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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...

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