Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices
Color change is a crucial parameter in the drying process of products like carrot slices. However, the impact of microwave output power on the kinetics of color change, physicochemical properties, and bioactive compounds of pretreated carrot (Daucus carota L) slices during drying has not been fully...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000647 |
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