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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Autors principals: Dariusz Dziki, Ewa Habza-Kowalska, Urszula Gawlik-Dziki, Antoni Miś, Renata Różyło, Zbigniew Krzysiak, Waleed H. Hassoon
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2020-01-01
Col·lecció:Processes
Matèries:
broccoli
germination
air-drying
freeze-drying
temperature
grinding energy
total phenolics content
Accés en línia:https://www.mdpi.com/2227-9717/8/1/97
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