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Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves
Dried vegetables are widely used in food production. Kale leaves, due to their high health-promoting properties, can be a valuable raw material for drying. The aim of the study was to evaluate the effect of blanching, drying methods (air-drying, freeze-drying), the time and temperature of storage on...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer India
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8758846/ https://www.ncbi.nlm.nih.gov/pubmed/35068572 http://dx.doi.org/10.1007/s13197-021-05012-9 |