The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue

The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue

Vacuum impregnation (VI) allows soluble solids to be introduced into the porous matrix of a food material, modifying the composition of the tissue to facilitate further processing. The purpose of this research was to analyze the influence of pressure on the effectiveness of VI on a low porous materi...

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Bibliographic Details
Main Authors: Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik, Justyna Szadzińska, Tomasz Spiżewski, Bartosz Gapiński, Angelika Kowiel, Dominik Mierzwa
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
<i>Daucus carota</i> L.
wounding stress
ascorbic acid
antioxidant activity
functional food
Online Access:https://www.mdpi.com/2076-3417/14/24/11984
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