Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying

BACKGROUND: The retention of health promoting components in nutrient-rich dried food is significantly affected by the dehydration method. Theoretical and experimental investigations reported in the literature have demonstrated that intermittent microwave convective drying (IMCD) can effectively impr...

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Detalles Bibliográficos
Autores principales: Pham, Nghia Duc, Martens, W., Karim, M.A., Joardder, M.U.H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Open Academia 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6190733/
https://www.ncbi.nlm.nih.gov/pubmed/30349446
http://dx.doi.org/10.29219/fnr.v62.1292

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6190733/
https://www.ncbi.nlm.nih.gov/pubmed/30349446
http://dx.doi.org/10.29219/fnr.v62.1292

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