The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products

The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products

The goal of the current study was to determine the mineral content of various fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected...

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Bibliographic Details
Main Authors: Khalid S. Alshallash, Mohamed Shahat, Mohamed I. Ibrahim, Ahmed I. Hegazy, Ashraf E. Hamdy, Ibrahim A. Elnaggar, Abd El-Wahed N. Abd El-Wahed, Ibrahim M. Taha
Format: Article
Language:English
Published: Polish Society of Ecological Engineering (PTIE) 2023-03-01
Series:Journal of Ecological Engineering
Subjects:
minerals
dehydration
fruit
processing
canning
stewing
Online Access:http://www.jeeng.net/The-Effect-of-Different-Processing-Methods-on-the-Behavior-of-Minerals-Content-in,158783,0,2.html

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http://www.jeeng.net/The-Effect-of-Different-Processing-Methods-on-the-Behavior-of-Minerals-Content-in,158783,0,2.html

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