Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.)

Spinach is a well known vegetable as a source of nutrition especially for is carotene. Soinach leaves need to be dried for application in product development of food like biscuit, extruded products and analysis. One the drying method that became popular is drying using infrared wave. The aim of this...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Asep Sopian, Ridwan Thahir, Tien R Muchtadi
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2010-05-01
Σειρά:	Jurnal Teknologi dan Industri Pangan
Θέματα:	Spinach drying blanching far infra red dyer oven vacuum freeze dyer
Διαθέσιμο Online:	https://journal.ipb.ac.id/jtip/article/view/486
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