Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930903423913
Title: Effects of predrying and vacuum impregnation with Nano-calcium carbonate solution on strawberries, carrots, corn, and blueberries
Authors: Gong, Z.
Gao, L.
An, J.
Zhang, M.
Mujumdar, A.S. 
Sun, J.
Keywords: Aroma
Nano-calcium carbonate
Predrying
Retention of color
Vacuum impregnation
Issue Date: Jan-2010
Source: Gong, Z., Gao, L., An, J., Zhang, M., Mujumdar, A.S., Sun, J. (2010-01). Effects of predrying and vacuum impregnation with Nano-calcium carbonate solution on strawberries, carrots, corn, and blueberries. Drying Technology 28 (1) : 36-41. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930903423913
Abstract: Predrying followed by vacuum impregnation using a solution of nanosized calcium carbonate was carried out for several products such as strawberries, blueberries, carrots, and corn. This process improved impregnation mass of the functional substance in the products tested. Though products like butter candy taste sweet, due to their high content of sugar and fat they face high consumer resistance. The objective of this study is to produce snack foods using fruits and vegetables that not only have sweet taste but that have the best retention of the original color, shape, and aroma of the fresh fruit or vegetable while retaining their vitamin, dietary fiber, and trace element contents. © 2010 Taylor & Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/60116
ISSN: 07373937
DOI: 10.1080/07373930903423913
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

6
checked on Dec 6, 2017

WEB OF SCIENCETM
Citations

6
checked on Nov 22, 2017

Page view(s)

25
checked on Dec 10, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.