Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties

Pepper (chilli) (Capsicum annum) varieties, ‘Tatase’ and ‘Rodo’, (Capsicum frutescens) ‘Sombo’ and ‘Bawa’ were osmotically dehydrated in sucrose solutions of 40, 50 and 60o Brix and binary solutions of 50° sucrose with 5, 10 and 15% salt at 20, 30 and 40°C for 9 h. Samples osmosed at higher sugar co...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Raji Abdul Ganiy, O., Falade Kolawole, O., Abimbolu Fadeke, W.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer-Verlag 2010
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3551024/
https://ncbi.nlm.nih.gov/pubmed/23572642
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0048-7
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller