Infrared Dry Blanching May Retain Higher Level of Vitamin C in Dried Mangos
Thursday, June 18, 2015 - 15:03
in Health & Medicine
Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.