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Updated: Jun 10, 2025

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使用RSM建模优化真空浸的胡桃花皮糖果:对功能和营养特性的影响

P Saleena1, E Jayashree2, K C Neethu3

  • 1Department of Food Science and Technology, Kerala University of Fisheries and Ocean Studies, Cochin, 682506 Kerala India.

Journal of food science and technology
|October 14, 2024
PubMed
概括

真空浸 (VI) 通过注入营养素来增强食品的质量. 果仁皮糖果的最佳条件产生了理想的质地,减少了水分,增加了糖分,确保了安全性和质量.

关键词:
功能参数 功能参数在Myristicin里面胡桃子皮糖果糖果糖果优化优化 优化优化响应表面的方法 响应表面方法在真空中浸浸.

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