Effect of different drying methods on the quality of Rugao black pakchoi

Effect of different drying methods on the quality of Rugao black pakchoi

<b>Objective:</b> This study aimed to investigated the effect of ice-temperature vacuum drying on the powder quality of selenium-rich Rugao black pakchoi. <b>Methods:</b> After pretreatment, the fresh black pakchoi was dried to the moisture content of (5.0±0.5) %, and the phy...

Full description

Bibliographic Details
Main Authors: DU Xin-yu, WAN Jin-qing, WANG Yuan-yuan, WANG You-jun, SUN Xiao-lin, TONG Nian
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2023-10-01
Series:Shipin yu jixie
Subjects:
black pakchoi
ice-temperature vacuum drying
vc content
glutathione peroxidase
antioxidant properties
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20230623

Internet

http://www.ifoodmm.com/spyjxen/article/abstract/20230623

Similar Items