Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of dry...

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Bibliografske podrobnosti
Main Authors: Dariusz Dziki, Ewa Habza-Kowalska, Urszula Gawlik-Dziki, Antoni Miś, Renata Różyło, Zbigniew Krzysiak, Waleed H. Hassoon
Format: Artigo
Jezik:Inglês
Izdano: MDPI AG 2020-01-01
Serija:Processes
Teme:
broccoli
germination
air-drying
freeze-drying
temperature
grinding energy
total phenolics content
Online dostop:https://www.mdpi.com/2227-9717/8/1/97
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