Osmotic dehydration effects on major and minor components of chestnut (Castanea sativa Mill.) slices

The effect of osmotic dehydration (OD) conditions (temperature, time and sucrose concentration) on some nutritional parameters, soluble sugars, organic acids, fatty acids and vitamin E composition of chestnut slices was studied. Temperature at 60 ºC and contact time of 7.5 h decreased significantly...

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Bibliographic Details
Main Author: Delgado, Teresa (author)
Other Authors: Pereira, J.A. (author), Ramalhosa, Elsa (author), Casal, Susana (author)
Format: article
Language:eng
Published: 2017
Subjects:
Castanea sativa Miller
Osmotic dehydration
Proximate composition
Sugar profile
Organic acids composition
Lipid profile
Online Access:http://hdl.handle.net/10198/14509
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/14509

Internet

http://hdl.handle.net/10198/14509

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