Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars

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• 作者：Agnieszka Nawirska-Olszańska^a ; ^{agnieszka.nawirska@up.wroc.pl} ; Bogdan Stępień^b ; Anita Biesiada^c
• 关键词：Pumpkin ; Drying ; Total carotenoids and phenolics ; Antioxidant activity ; Mechanical properties
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：276-281
• 全文大小：497 K
• 卷排序：77

文摘

Five pumpkin cultivars were dried using the fountain-microwave method. Compression was dependent on the variety. The dried variety ‘Butternut Waltham’ had the highest polyphenols content. The dried variety ‘Muscade de Provence’ had the highest carotenoids content.