Modeling the degradation of bioactive compounds during air convection drying of asparagus roots (Asparagus officinalis L.) [pdf]
Year: 2024
Type: article
Abstract: Asparagus (Asparagus officinalis L.) is considered one of the world's top 20 most valuable vegetable crops due to its exceptional nutritional attributes.Its unique flavor and fragrance stem from a variety of volatile components, including pyrazines and compounds containing sulfur (Pegiou et al., 2019).With a history of cultivation spanning over two millennia across the globe, asparagus has firmly established itself as a cultivated plant.Asparagus is a perennial herb that typically takes 7-8 years to mature for commercial use.During harvest, the roots and rhizomes are often left in the fields as by-products (Viera-Alcaide
Authors: Nguyen T. N. Giang, Tran V. Khai
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4405833666