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|Title:||Effects of predrying and vacuum impregnation with Nano-calcium carbonate solution on strawberries, carrots, corn, and blueberries|
Retention of color
|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|
|Appears in Collections:||Staff Publications|
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