Antioxidant Capacity, Volatile Profile, and Physical Properties Changes of Kohlrabi Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process

The aim of the study was to use vacuum impregnation (VI) with onion and beetroot juices as a pre-treatment before drying to develop innovative dried kohlrabi products. Two modern drying techniques were used: freeze-drying (FD) and vacuum drying (VD). The physicochemical properties were determined, i...

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Principais autores:	Magdalena Kręcisz, Marta Klemens, Joanna Kolniak-Ostek, Bogdan Stępień, Maciej Combrzyński, Aleks Latański
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-08-01
Serija:	Molecules
Teme:	kohlrabi beetroot onion vacuum impregnation volatile compounds drying
Online dostop:	https://www.mdpi.com/1420-3049/30/17/3563
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