Optimization of the Drying Process of Carrot (Daucus carota v. Nantes) on the Basis of Quality Criteria

Drying Technology

Volumn 31, Issue 8, 2013, Pages 951-962

  Eim, Valeria S ^a   Urrea, Diana ^a   Rosselló, Carmen ^a   García Pérez, José Vicente ^b   Femenia, Antoni ^a   Simal, Susana ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant activity; Carrot; Food drying; Modelling; Optimization; Total carotenoids; Total polyphenols

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CARROT; FOOD DRYING; TOTAL CAROTENOIDS; TOTAL POLYPHENOLS;

ATMOSPHERIC TEMPERATURE; DEGRADATION; KINETICS; MODELS; OPTIMIZATION; PLANTS (BOTANY);

DRYING;

EID: 84879066649     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.707162     Document Type: Article

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