Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots

Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli,...

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Detalles Bibliográficos
Autores principales: Mohammadi, Xanyar, Deng, Yuhao, Matinfar, Golshan, Singh, Anika, Mandal, Ronit, Pratap-Singh, Anubhav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602416/
https://www.ncbi.nlm.nih.gov/pubmed/33066677
http://dx.doi.org/10.3390/foods9101464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602416/
https://www.ncbi.nlm.nih.gov/pubmed/33066677
http://dx.doi.org/10.3390/foods9101464

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