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Updated: Jul 2, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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不同干燥工艺对Cucurbita maxima纸的化学和质地特征的影响

Antonela Ninčević Grassino1, Sven Karlović1, Lea Šošo1

  • 1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.

Foods (Basel, Switzerland)
|February 24, 2024
PubMed
概括

对南瓜纸进行热空气 (HAD),真空 (VAD) 和导电干燥 (CD) 的研究揭示了对其营养和纹理特性产生重大影响. 在70°C的热空气干燥产生了出色的干燥中间产品,保留了关键营养素.

关键词:
化学和质地特征的化学和质地特征.导电干燥 导电干燥新鲜和干燥的南瓜纸.热空气干燥 热空气干燥超声波辅助的提取方法在真空中干燥干燥.

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