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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

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