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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD...
Autores principales: | Ignaczak, Anna, Salamon, Agnieszka, Kowalska, Jolanta, Marzec, Agata, Kowalska, Hanna |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10490186/ https://www.ncbi.nlm.nih.gov/pubmed/37687236 http://dx.doi.org/10.3390/molecules28176407 |
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