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Drying Habanero Pepper (Capsicum chinense) by Modified Freeze Drying Process
Freeze drying process was applied to habanero pepper and modified, in order to reduce energy expenditure on frozen and dehydration techniques. Six alkaline solutions, olive oil, avocado oil, coconut oil, grape oil, sesame oil and safflower oil, were used to reduce time on vacuum chamber. Also, froze...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230752/ https://ncbi.nlm.nih.gov/pubmed/32260527 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040437 |
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