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Comparison of Supercritical CO(2)-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO(2)-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and cons...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554778/ https://www.ncbi.nlm.nih.gov/pubmed/32878141 http://dx.doi.org/10.3390/foods9091201 |