Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying
Background: The retention of health promoting components in nutrient-rich dried food is significantly affected by the dehydration method. Theoretical and experimental investigations reported in the literature have demonstrated that intermittent microwave convective drying (IMCD) can effectively impr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2018-10-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | https://foodandnutritionresearch.net/index.php/fnr/article/view/1292/4898 |