Retention Of Vitamin C In Drying Processes Of Fruits And Vegetables - A Review

dc.creatorSantos P.H.S.
dc.creatorSilva M.A.
dc.date2008
dc.date2015-06-30T19:32:15Z
dc.date2015-11-26T14:45:16Z
dc.date2015-06-30T19:32:15Z
dc.date2015-11-26T14:45:16Z
dc.date.accessioned2018-03-28T21:54:27Z
dc.date.available2018-03-28T21:54:27Z
dc.identifier
dc.identifierDrying Technology. , v. 26, n. 12, p. 1421 - 1437, 2008.
dc.identifier7373937
dc.identifier10.1080/07373930802458911
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-56549114198&partnerID=40&md5=ff32b63d2583e757e8a65eec928883b5
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106612
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106612
dc.identifier2-s2.0-56549114198
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1252425
dc.descriptionThis 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. Vitamin C degradation mechanisms proposed in the literature, models applied to describe its kinetics, and recent advances in drying processes aiming high retention of this nutrient are also provided.
dc.description26
dc.description12
dc.description1421
dc.description1437
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dc.languageen
dc.publisher
dc.relationDrying Technology
dc.rightsfechado
dc.sourceScopus
dc.titleRetention Of Vitamin C In Drying Processes Of Fruits And Vegetables - A Review
dc.typeArtículos de revistas


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