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Effect of starch osmo-coating on carotenoids, colour and microstructure of dehydrated pumpkin slices
Carotenoids in pumpkins are extremely unstable during industrial drying, to avoid the carotenoid degradation, starch omso-coating was subjected to the pretreatment process for dehydrated pumpkin slices. The results showed that starch omso-coating reduced the dehydration rate of pumpkin slices. When...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6045982/ https://ncbi.nlm.nih.gov/pubmed/30065436 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3258-z |
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