The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups
The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/2/654 |