A mathematical model to determine the concentration of active components in impregnation solution was established in order to formulate functional food with different calcium and iron salts levels.
Wednesday, February 13, 2019
vacuum impregnation to modify health-promoting properties of eggplant fruits and orange peel
A mathematical model to determine the concentration of active components in impregnation solution was established in order to formulate functional food with different calcium and iron salts levels.
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vacuum impregnation to modify health-promoting properties of 13 apple cultivars (6 mm apple slices)
vacuum impregnationto modify health-promoting properties of 13 apple cultivars (6 mm apple slices) After vacuum impregnation of...
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vacuum impregnationto modify health-promoting properties of apple cylinders cv. Granny Smith Increase by 0.36 log for Sacch...
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vacuum impregnation to modify health-promoting properties of apple slices (cv. Fuji) After vacuum impregnation:109 CFU/ ...
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vacuum impregnationto modify health-promoting properties of apple G reater incorporation at pressures of 14 and 17 kPa , le...
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