Modeling and Optimization of the Blanching and Freeze‐Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity
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DOI: 10.1155/jfpp/2390537
Abstract: Cantaloupes (Cucumis melo L.) were blanched and freeze‐dried under various conditions. Single‐factor and two‐factor experiments were conducted to determine the optimal processing conditions for achieving the best physicochemical properties, including polyphenols, flavonoids, ascorbic acid, antioxidant… read more here.
Keywords: freeze; time; freeze drying; antioxidant activity ... See more keywords
Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves (Cucurbita moschata Duchesne ex Poir.) During Blanching
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DOI: 10.3389/fnut.2021.641939
Abstract: Pumpkin leaves (Cucurbita moschata Duchesne ex Poir.) are popularly consumed in Sub-Saharan Africa and Asia. Blanching the leaves before drying is a method of preservation during off-season. In this study, different blanching treatments and media… read more here.
Keywords: leaves cucurbita; moschata duchesne; pumpkin leaves; blanching ... See more keywords