Physical and chemical properties of purple cabbage as affected by drying conditions

This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of p...

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Detalhes bibliográficos

Principais autores:	Tianyi Yue, Yage Xing, Qinglian Xu, Shuang Yang, Lin Xu, Xiaomin Wang, Ping Yang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Taylor & Francis Group 2021-01-01
coleção:	International Journal of Food Properties
Assuntos:	antioxidant activity drying methods microstructure purple cabbage quality characteristics
Acesso em linha:	http://dx.doi.org/10.1080/10942912.2021.1953070
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