Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacu...

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Detalles Bibliográficos
Autores principales: Kręcisz, Magdalena, Stępień, Bogdan, Pasławska, Marta, Popłoński, Jarosław, Dulak, Kinga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8346993/
https://www.ncbi.nlm.nih.gov/pubmed/34361748
http://dx.doi.org/10.3390/molecules26154597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8346993/
https://www.ncbi.nlm.nih.gov/pubmed/34361748
http://dx.doi.org/10.3390/molecules26154597

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