Nalaganje...
Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties
The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., an...
Shranjeno v:
| izdano v: | Foods |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2021
|
| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8147953/ https://ncbi.nlm.nih.gov/pubmed/34064476 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051006 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|