Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods

doi:10.13652/j.issn.1003-5788.2018.07.037

Home > Archive>Volume 34, Issue 7, 2018 >179-182. DOI:10.13652/j.issn.1003-5788.2018.07.037

Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods
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                        10.13652/j.issn.1003-5788.2018.07.037
                    
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Affiliation:(1. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; 2. College of Natural Resources and Environment, Hunan Agricultural University, Changsha, Hunan 410128, China)
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Abstract:

Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.

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欧阳梦云,王燕,罗凤莲,等.预处理及干燥方法对果蔬干制品V_C含量影响的研究进展[J].食品与机械英文版,2018,34(7):179-182.

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Received:February 08,2018
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Online: March 17,2023
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