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Effects of Different Pretreatments on Hot Air Drying Characteristics, Nutrition, and Antioxidant Capacity of Tartary Buckwheat Sprouts

In order to enhance the quality of hot air drying for Tartary buckwheat sprouts and minimize the loss of active substances, this research explored the impact of Color Protection(CP), Osmosis(OM), Blanching (BC), β-cyclodextrin (β-CD), and Ultrasound (US) in conjunction with hot air drying on the col...

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Principais autores: Xianmeng Xu, Nan Wang, Shunmin Wang, Junzhen Wang, Ningning Wu, Yudie Xu, Min Xu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-08-01
Serier:Foods
Fag:
Tartary buckwheat sprouts
hot air drying
β-cyclodextr
active ingredients
Online adgang:https://www.mdpi.com/2304-8158/13/16/2473
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