|
|
QUALITY ASSESSMENT OF SOME PROCESSED FRUITS AND ITS RELATION TO ENZYME
ACTIVITY
|
|
|
Abstract: Fruits and vegetables have health benefits for consumers, due to their content of fiber, vitamins and antioxidant compounds. Meanwhile, the antioxidants can be occurring for many changes during harvesting, preparation and storage. So, the drying is the most appropriate processing method for producing of shelf life stable food products. Also, dried fruits can be stored and transported at a relatively low cost. Where, the hydration is the removal of water to optimum level to greatly minimize the microbial spoilage and deterioration of the reactions.
|
| Publication year |
2022
|
| Organization Name |
|
| Country |
Egypt
|
| Author(s) from ARC |
|
| Publication Type |
PhD Thesis
|