Physical and chemical properties of purple cabbage as affected by drying conditions

Physical and chemical properties of purple cabbage as affected by drying conditions

This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of p...

Full description

Bibliographic Details
Main Authors: Tianyi Yue, Yage Xing, Qinglian Xu, Shuang Yang, Lin Xu, Xiaomin Wang, Ping Yang
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
antioxidant activity
drying methods
microstructure
purple cabbage
quality characteristics
Online Access:http://dx.doi.org/10.1080/10942912.2021.1953070

Similar Items

Similar Items