Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method

Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method

The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare...

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Bibliographic Details
Main Authors: Wahyu Widowati, Ariesa Pandanwangi, Teddy Marcus Zakaria, Diah Kusumawaty, Teresa Liliana Wargasetia, Shiela Stefani, Hanna Sari Widya Kusuma, Fadhilah Haifa Zahiroh, Ruth Meiraning Tyas, Vini Ayuni, Syifa Indah Suci Ati
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences and Health Services 2024-11-01
Series:Journal of Nutrition and Food Security
Subjects:
antioxidants
ascorbic acid
freeze drying
fruits
nutritive values
miss freezy
Online Access:http://jnfs.ssu.ac.ir/article-1-834-en.pdf
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http://jnfs.ssu.ac.ir/article-1-834-en.pdf

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