Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound
نویسندگان
چکیده
منابع مشابه
Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment.
The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influ...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2010
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf100762e