Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees

A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfit...

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Detalles Bibliográficos
Autores principales: Diop, Alioune, Méot, Jean-Michel, Léchaudel, Mathieu, Chiroleu, Frédéric, Ndiaye, Nafissatou Diop, Mertz, Christian, Cissé, Mady, Chillet, Marc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909022/
https://www.ncbi.nlm.nih.gov/pubmed/35267289
http://dx.doi.org/10.3390/foods11050656

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909022/
https://www.ncbi.nlm.nih.gov/pubmed/35267289
http://dx.doi.org/10.3390/foods11050656

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