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Osmotic dehydration effects on major and minor components of chestnut (Castanea sativa Mill.) slices
The effect of osmotic dehydration (OD) conditions (temperature, time and sucrose concentration) on some nutritional parameters, soluble sugars, organic acids, fatty acids and vitamin E composition of chestnut slices was studied. Temperature at 60 °C and contact time of 7.5 h decreased significantly...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583099/ https://ncbi.nlm.nih.gov/pubmed/28928509 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2706-5 |
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