The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by...

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Detalles Bibliográficos
Autores principales: Ciurzyńska, Agnieszka, Falacińska, Julita, Kowalska, Hanna, Kowalska, Jolanta, Galus, Sabina, Marzec, Agata, Domian, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827667/
https://www.ncbi.nlm.nih.gov/pubmed/33435149
http://dx.doi.org/10.3390/foods10010132

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827667/
https://www.ncbi.nlm.nih.gov/pubmed/33435149
http://dx.doi.org/10.3390/foods10010132

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