2024
DOI: 10.3390/agriculture14040515
|View full text |Cite
|
Sign up to set email alerts
|

Enhancing Wheat Sprout Attributes Using “Intensification of Vaporization by Decompression to the Vacuum”, an Innovative Drying–Texturizing Technology

Helga Francis,
Espérance Debs,
Richard G. Maroun
et al.

Abstract: Highly valued for their nutritional benefits, sprouts are characterized by high water content, which promotes microbial proliferation, potentially leading to toxicity and a reduced shelf life. To address this challenge, the present study explores the application of a novel drying–texturizing approach, named IVDV (Intensification of Vaporization by Decompression to the Vacuum), to sprouts. This technique would enable faster drying of the sprouts and better preservation of their nutritional content, compared to … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 32 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?