Journal article
Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality
Drying technology, Vol.24(2), pp.123-135
03/01/2006
Handle:
https://hdl.handle.net/2376/116545
Abstract
In the past, research and development in drying has focused on the process and technology and food drying was performed mainly to extended the shelf life without much importance on retaining quality attributes. Recently, however, efforts have been made to develop high-quality dried foods. This is achieved by utilizing novel drying technologies, by improving and optimizing existing drying methods, and by maximizing quality attributes such as structure, color, flavor, nutrition, etc. In an effort to highlight quality aspect of dried foods and biomaterials, a special issue of Drying Technology [2005, 23(4)] was published. The objective of this article is to present an overview of quality attributes normally considered in the drying of food and biomaterials and highlight the recent advances in drying methods for the retention of nutritional and functional properties of fruits and vegetables.
Metrics
50 Record Views
Details
- Title
- Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality
- Creators
- Shyam S Sablani - Department of Food Science and Nutrition , Sultan Qaboos University
- Publication Details
- Drying technology, Vol.24(2), pp.123-135
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Taylor & Francis Group
- Identifiers
- 99900547831801842
- Language
- English
- Resource Type
- Journal article