Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

Food and Bioproducts Processing

Volumn 90, Issue 1, 2012, Pages 58-63

  Guiné, Raquel P F ^a   Barroca, Maria João ^b  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

Author keywords

Air drying; Color; Freeze drying; Green pepper; Hardness; Pumpkin; Texture

Indexed keywords

AIR DRYING; BELL PEPPERS; COLOR CHANGES; COLOR SATURATION; DRIED PRODUCTS; DRYING TEMPERATURE; DRYING TREATMENT; FREEZE DRYING; FRESH VEGETABLES; GREEN PEPPER; LINEAR RELATIONSHIPS; PUMPKIN; TEXTURAL ATTRIBUTES;

COLOR; COLOR COMPUTER GRAPHICS; HARDNESS; TEXTURES; VEGETABLES;

DRYING;

CAPSICUM;

EID: 83555172586     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.01.003     Document Type: Article

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