Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis

This study aims to investigate the effects of canning variables (cooking time, storage time, volume of vinegar, salt and sugar) on the mineral composition of canned cowpea (Vigna unguiculata (L.) Walp) and which conditions provide optimised preservation of the mineral content of the grains. Differen...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 20. Apr., Seite 232-238
1. Verfasser:	Carvalho Dos Santos, Wagna Piler (VerfasserIn)
Weitere Verfasser:	Weste Nano, Rita Maria, de Oliveira, Fábio Santos, Maia, Lucas Costa, de Souza Miranda, Katia Elizabeth, Campos, Iasmin Araújo Lobão
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Chemical composition chemometrics desirability function minerals pulses Acetic Acid Q40Q9N063P Carbohydrates Minerals Sugars