Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

Stinging nettle (<i>Urtica dioica</i> L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettle leaves as a storable, low-cos...

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Bibliographic Details
Main Authors: Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
<i>Urtica dioica</i> L.
drying
powder
technical properties
functional properties
Online Access:https://www.mdpi.com/2304-8158/10/6/1152

Internet

https://www.mdpi.com/2304-8158/10/6/1152

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