Tomatoes (Solanum lycopersicum L.) are a widely used vegetable in the human diet throughout the year, both fresh and in various processed products. Tomatoes contain […]
Effect of drying technologies on bioactive compounds maintenance in pumpkin by-products
During the pumpkin processing large amounts of waste material as a combination of pumpkin peel, seeds and the flesh between seeds has produced. Therefore it […]
Total phenols and antioxidant capacity of hull-less barley and hull-less oats
Grain products are the main source of carbohydrates but they also contain other bioactive substances such as phenolic compounds. Content of phenolic compounds differ among […]
The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius
The objective of this study was to evaluate the effect of blanching temperature on structure, colour, chemical composition, and rehydration capacity of microwave-vacuum dried chanterelle […]