Artículos de revistas
Retention Of Vitamin C In Drying Processes Of Fruits And Vegetables - A Review
Registration in:
Drying Technology. , v. 26, n. 12, p. 1421 - 1437, 2008.
7373937
10.1080/07373930802458911
2-s2.0-56549114198
Author
Santos P.H.S.
Silva M.A.
Institutions
Abstract
This article presents a review of drying processes of fruits and vegetables in which vitamin C degradation was considered. Vitamin C is an important and essential nutrient for humans and it can be taken as an index of nutrient quality of processes. Many researchers have reported the effect of different drying methods and the influence of drying conditions on the vitamin C content. In addition, the effect of other parameters related to the sample structure or to pretreatments on the final quality of the dried product is discussed. 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