Trends in Development of Dried Vegetable Products as Snacks

摘要: Diverse types of vegetable snacks made using different drying methods are becoming increasingly commercially important for the food processing industry worldwide because they also recognized as healthy human consumption. Here we consider four aspects snacks: unit operations currently used in industry, novel or emerging with nontraditional means, combined (or hybrid) methods, and quality changes during storage. Each method has its own advantages limitations. Hybrid techniques being developed to maximize benefits produce better that attractive consumer. The merits limitations more than 10 making dried discussed. Moreover, several new vegetables presented A comprehensive review recent progress production is recomme...