Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Emre Tumer"'
Autor:
Emre Tumer, Yahya Tulek
In the study, the change in lycopene content of tomatoes, which were frozen either fresh or after being partially dehydrated with different methods (convective, osmotic, and vacuum dehydration) during the 6-month storage at ?20°C was investigated. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebb5850e9c58efbd9572b295f83f7301
https://hdl.handle.net/11499/47612
https://hdl.handle.net/11499/47612
Autor:
Emre Tumer, Yahya Tulek
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e70220, Published: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40 degrees C and 2 m/s airflow) and cryogenic methods after dehydrating them by diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::335600cad8441a2d895ab7e4144f9efa
https://doi.org/10.1590/fst.70220
https://doi.org/10.1590/fst.70220
