Effect of processing on nutrient composition and texture of prunes
1977
Bolin, H.R.
Extract: Skin texture was influenced by hydration procedure with the methods requiring the longest time at high temperatures producing the tenderest skin. The texture of freshly hydrated prunes continued to change during the first 6-15 weeks of storage. Hydration method had a pronounced effect on the nutrient composition and texture of prunes. No vitamin A loss occurred when prunes were hydrated by a high temperature short time process, compared to an 18 percent loss in the slower procedures.
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书目信息
其它主题
Dried foods; Calculated nutrient content; Time temperature relationship
语言
英语
注释
2019-12-06
类型
Journal Article; Text
2024-02-28
MODS