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The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, fla...
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| 發表在: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6722831/ https://ncbi.nlm.nih.gov/pubmed/31344943 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080283 |
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