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Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying

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Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying

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Jribi, S.; Gliguem, H.; Nagy, A.; Gabor Zsolt, N.; Szalóki-Dorkó, L.; Naàr, Z.; Bata-Vidàcs, I.... (2018). Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 619-625. https://doi.org/10.4995/IDS2018.2018.7377

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117455

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Title: Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying
Author: Jribi, Sarra Gliguem, Hela Nagy, Andras Gabor Zsolt, Nagy Szalóki-Dorkó, Lilla Naàr, Zoltan Bata-Vidàcs, Ildiko Marzougui, Sarra Cserhalmi, Zsuzsanna Debbabi, Hajer
Issued date:
Abstract:
[EN] Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Sprouts , Functional properties , Bioactive compounds
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7377
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7377
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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