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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Open Academia
2018
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| Materias: | |
| 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 |