Ultrasound pretreated freeze-drying of carrot: effect on nutritional value, bioactive compounds and microstructure
Effect of ultrasound frequency (20, 30 and 40 kHz) and time (3, 5, and 7 min) were applied prior freeze drying to evaluate quality (physical properties, nutritional value, bioactive compounds, antioxidant activity and microstructure) of dried carrot. Quality of freeze dried carrot was also compared...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002744 |
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