Wednesday, February 13, 2019

vacuum impregnation to modify health-promoting properties of whole potatoes






After vacuum impregnation the ascorbic acid content of whole potatoes increased ten times (150 mg/100 g fresh weight). Hironaka et al. (2011) investigated the possibility to enrich whole potato tubers with ascorbic acid.

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vacuum impregnation to modify health-promoting properties of 13 apple cultivars (6 mm apple slices)

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