Effect of Drying Kinetics, Volatile Components, Flavor Changes and Final Quality Attributes of Moslae herba during the Hot Air Thin-Layer Drying Process

Moslae herba is considered to be a functional food ingredient or nutraceutical due to its rich bioactive components. The present research was carried out to investigate the effects of different temperatures (40 °C, 50 °C and 60 °C) on the drying characteristics, textural properties, bioactive compou...

Descripción completa

Detalles Bibliográficos
Autores principales: Xie, Min, Chen, Ying, Sun, Yong, Gao, Yarou, Wu, Zhenfeng, Wu, Ruiyu, Li, Rui, Hong, Shixi, Wang, Minyan, Zou, Yiping, Zhang, Hua, Xiong, Yaokun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179961/
https://www.ncbi.nlm.nih.gov/pubmed/37175307
http://dx.doi.org/10.3390/molecules28093898

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179961/
https://www.ncbi.nlm.nih.gov/pubmed/37175307
http://dx.doi.org/10.3390/molecules28093898

Ejemplares similares