Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli,...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2020-10-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/9/10/1464 |
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