Add to ORKGThe shelf life of eatable needs to be high so it can be consumable after a long period of time. Various methodsfor increasing the shelf life of food include drying method which primary reduce the moisture contain in food and restrict the growth of fungi and decrease it decomposition rate. Drying leads to change in physicochemical properties of food and its colour.This review paper aims to study the various physicochemical parameters changes which take place during drying period and colour variationbase on hunter colorimetric system
Colour is considered a fundamental property of foods, since it has been widely demonstrated that it ...
Drying processes are often applied to preserve and increase the shelf life of vegetables. These prod...
An overview is given regarding the most recent use of non-destructive techniques during drying used ...
The shelf life of eatable needs to be high so it can be consumable after a long period of time. Vari...
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the p...
Drying of fruits and vegetables is one of the oldest methods for preserving foods. Drying not only a...
Drying has been applied to vegetables in order to preserve, store and transport these food products....
Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in fruits a...
Drying is a water removal process from foodstuffs commonly used for preservation and storage purpose...
The present work evaluates the effect of different drying treatments on the color and textural attri...
Drying processes reduce the amount of available essential nutrients in dried plant-based foods to a ...
Aims: The aim of this study was to investigate some physical changes of apple dried in cabin type dr...
In most drying processes, several physical, chemical and nutritional modifications take place in foo...
INTRODUCTION Pumpkin is widely used in soups, sauces, packed food and desserts. Its colour, shape, ...
W pracy dokonano szczegółowej analizy zmian barwy selera i jabłka suszonych metodą konwekcyjną i mik...
Colour is considered a fundamental property of foods, since it has been widely demonstrated that it ...
Drying processes are often applied to preserve and increase the shelf life of vegetables. These prod...
An overview is given regarding the most recent use of non-destructive techniques during drying used ...
The shelf life of eatable needs to be high so it can be consumable after a long period of time. Vari...
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the p...
Drying of fruits and vegetables is one of the oldest methods for preserving foods. Drying not only a...
Drying has been applied to vegetables in order to preserve, store and transport these food products....
Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in fruits a...
Drying is a water removal process from foodstuffs commonly used for preservation and storage purpose...
The present work evaluates the effect of different drying treatments on the color and textural attri...
Drying processes reduce the amount of available essential nutrients in dried plant-based foods to a ...
Aims: The aim of this study was to investigate some physical changes of apple dried in cabin type dr...
In most drying processes, several physical, chemical and nutritional modifications take place in foo...
INTRODUCTION Pumpkin is widely used in soups, sauces, packed food and desserts. Its colour, shape, ...
W pracy dokonano szczegółowej analizy zmian barwy selera i jabłka suszonych metodą konwekcyjną i mik...
Colour is considered a fundamental property of foods, since it has been widely demonstrated that it ...
Drying processes are often applied to preserve and increase the shelf life of vegetables. These prod...
An overview is given regarding the most recent use of non-destructive techniques during drying used ...