Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Systematic study of how different drying methods, namely hot-air drying, vacuum-drying, and freeze-drying, affect color, browning index, degree of rehydration, water solubility, and vitamin C content is critical for utilizing pine needle powders (PNP) as a novel ingredient in functional foods. Sampl...

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Detalles Bibliográficos
Autores principales: Chung, Ha-Sook, Lee, Jun Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2015
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500518/
https://www.ncbi.nlm.nih.gov/pubmed/26176003
http://dx.doi.org/10.3746/pnf.2015.20.2.143

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500518/
https://www.ncbi.nlm.nih.gov/pubmed/26176003
http://dx.doi.org/10.3746/pnf.2015.20.2.143

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