化学
升华(心理学)
食品科学
真空干燥
动力学
干果
色谱法
冷冻干燥
心理学
物理
量子力学
心理治疗师
作者
Magdalena Kręcisz,Joanna Kolniak‐Ostek,Jacek Łyczko,Bogdan Stępień
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-07-01
卷期号:413: 135490-135490
被引量:9
标识
DOI:10.1016/j.foodchem.2023.135490
摘要
We have developed a new healthy snack based on celery root enriched with vegetable juices. Vacuum impregnation was used the task of which was to introduce additional valuable substances, improving properties. Thus, prepared material was dried by various methods (sublimation, vacuum, convection) using optimal conditions for the process. In the tested sample, 41 bioactive compounds and 73 volatile compounds were identified. Vacuum impregnation of celery root in the juices of onion, kale and celery stalks significantly affected the profile of bioactive compounds, Volatile Organic Compounds (VOCs), total phenolic content, antioxidant properties, drying process kinetics and physical properties of the dried products. The highest nutrient values were recorded in celery samples after impregnation with kale and onion juice. Due to its good functional and nutritional properties, the material such as celery obtained as a result vacuum impregnation process can be envisioned as the future in creating novel functional foods.
科研通智能强力驱动
Strongly Powered by AbleSci AI