Celur Gelombang Mikro dan Kering Beku: Gabungan Terbaik Kekalkan Vitamin C dan Fenolik
Pengenalan Nama kajian: Biochemical changes in ascorbic acid and phenolic content during blanching and dehydration of common vegetables Objektif: Menyiasat
Tag: mencelur
Masak Dengan Sedikit Air: Vitamin B dan C Sayur Kekal Hingga 95%
Pengenalan Nama kajian: Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used Vegetables Objektif: Mengkaji perubahan
Sayur Sejuk Beku Komersial: Kehilangan Vitamin C Banyak Berlaku Sebelum Dibekukan
Pengenalan Nama kajian: Influence of commercial freezing and storage on vitamin C content of some vegetables Objektif: Mengkaji tahap vitamin
Pengering Beku Paling Baik Kekalkan Vitamin C Bayam, Inframerah Jauh Paling Teruk
Pengenalan Nama kajian: Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene,
Celur Bersama Kalium Metabisulfit dan Pengering Suhu Rendah Paling Baik Untuk Sayur Daun Kering
Pengenalan Nama kajian: Effect of Blanching and Drying Methods on β-Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables Objektif: