Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties....

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Bibliographic Details
Main Authors: Anna Ignaczak, Łukasz Woźniak, Agnieszka Salamon, Justyna Szczepańska-Stolarczyk, Urszula Trych, Małgorzata Chobot, Jolanta Kowalska, Hanna Kowalska
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Molecules
Subjects:
carrot snacks
osmotic enriching
drying methods
technological properties
carotenoids profile
phenolics
Online Access:https://www.mdpi.com/1420-3049/29/21/5100

Internet

https://www.mdpi.com/1420-3049/29/21/5100

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