Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.
Aksoy A., Karasu S. , Akcicek A., Kayacan S.
Foods (Basel, Switzerland), vol.8, 2019 (Journal Indexed in SCI Expanded)
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Publication Type:
Article / Article
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Volume:
8
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Publication Date:
2019
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Doi Number:
10.3390/foods8060216
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Title of Journal :
Foods (Basel, Switzerland)
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Keywords:
ultrasound assisted drying, minced meat, SEM, microstructural, ULTRASOUND PRETREATMENT, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, QUALITY, DEHYDRATION, TEMPERATURE, MUSHROOMS, BEHAVIOR, STORAGE, APPLE