Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to...

Descripción completa

Detalles Bibliográficos
Autores principales: Calín-Sánchez, Ángel, Lipan, Leontina, Cano-Lamadrid, Marina, Kharaghani, Abdolreza, Masztalerz, Klaudia, Carbonell-Barrachina, Ángel A., Figiel, Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554907/
https://www.ncbi.nlm.nih.gov/pubmed/32916839
http://dx.doi.org/10.3390/foods9091261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554907/
https://www.ncbi.nlm.nih.gov/pubmed/32916839
http://dx.doi.org/10.3390/foods9091261

Ejemplares similares