Beetroot (Beta vulgaris L. var. conditiva Alef.) pretreated by freeze-thaw: influence of drying methods on the quality characteristics

This study aimed to investigate the impact of microwave drying (MD), microwave vacuum drying (MVD), freeze drying (FD), vacuum drying (VD), hot air drying (HAD), and sun drying (SD) on the quality attributes of freeze-thaw pretreated beetroots. The quality characteristics including physical properti...

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Библиографические подробности

Главные авторы:	Yan Liu, Anna O. Helikh, Andrii M. Filon, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Taylor & Francis Group 2024-12-01
Серии:	CyTA - Journal of Food
Предметы:	Beetroot drying freeze-thaw pretreatment bioactive compounds antioxidant activity betalains
Online-ссылка:	https://www.tandfonline.com/doi/10.1080/19476337.2023.2295421
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