Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens

Drying Technology

Volumn 30, Issue 8, 2012, Pages 808-816

  Naidu, Madeneni Madhava ^a   Khanum, Hafeeza ^a   Sulochanamma, Guruguntla ^a   Sowbhagya, Halagur Bogegowda ^a   Hebbar, Umesh Hanglur ^a   Prakash, Maya ^a   Srinivas, Pullabhatla ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

carotene; Antioxidant activity; Drying; Fenugreek greens; Minerals

Indexed keywords

ANTIOXIDANT ACTIVITIES; CONSUMER ACCEPTANCE; DRYING METHODS; DRYING MODEL; FENUGREEK GREENS; GREEN COLOR; HOT AIR; LOW HUMIDITY; QUALITY CHARACTERISTIC; RADICAL SCAVENGING ACTIVITY; RADIO FREQUENCIES; SHELF LIFE; SINGLE LAYER; TRIGONELLA FOENUM-GRAECUM; UNIFORM STRUCTURE;

MINERALS; PHYSICAL CHEMISTRY;

DRYING;

EID: 84861494671     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.666607     Document Type: Article

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