Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content

LWT

Volumn 43, Issue 2, 2010, Pages 302-309

  Konopacka, Dorota ^a   Seroczyńska, Anna ^b   Korzeniewska, Aleksandra ^b   Jesionkowska, Katarzyna ^a   Niemirowicz Szczytt, Katarzyna ^b   Płocharski, Witold ^a  

^a RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Drying; Novel product; Sensory assessment; Winter squash; Carotene

Indexed keywords

DRYING; GEOMETRY; SENSORY PERCEPTION; VEGETABLES;

BETA CAROTENE; CUCURBITA MAXIMA; NOVEL PRODUCT; READY-TO-EAT; RECENT RESEARCHES; SENSORY ASSESSMENT; SENSORY QUALITIES; VEGETABLE SNACKS; WINTER SQUASH; Β-CAROTENE;

CAROTENOIDS;

CUCURBITA MAXIMA;

EID: 70350568749     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.08.012     Document Type: Article

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