Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer
In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air v...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Ferdowsi University of Mashhad
2022-01-01
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| coleção: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Assuntos: | |
| Acesso em linha: | https://ifstrj.um.ac.ir/article_40584_89471f4ebaf5126662dbef28a32eb2b3.pdf |
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