Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging

The choice of time/temperature combination is critical for ensuring microbiological stability and retaining the characteristic taste of dried blood orange slices. The aim of this study was to investigate the capability of hot air-drying technique to maintain the quality characteristic of dried blood...

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Hlavní autoři:	Pasquale Roppolo, Alessandra Culmone, Roberta Passafiume, Antonino Pirrone, Ilenia Tinebra, Ignazio Gugino, Morgana Monte, Vincenzo Naselli, Nicola Francesca, Raimondo Gaglio, Claudio De Pasquale, Aldo Todaro, Vittorio Farina
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-01-01
Edice:	Horticulturae
Témata:	convective hot-air drying blood orange slices sensory microbial safety aroma
On-line přístup:	https://www.mdpi.com/2311-7524/11/2/116
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!