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Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying
This study investigated the effect of microwave power (2,400–4,000 W) and drying times (10–30 min) on the quality of dried turmeric in terms of colour (L, a*, b*), moisture content, water activity (a(w)), ash, antioxidant activity (2,2-dipheneyl-1-picrylhydrazyl; DPPH), total phenolic and curcuminoi...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152505/ https://ncbi.nlm.nih.gov/pubmed/25190873 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0709-9 |
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