Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

@article{Minuye2021EffectsOD,
  title={Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia},
  author={Masresha Minuye and Paulos Getachew and Arnaud Laillou and Stanley Chitekwe and Kaleab Baye},
  journal={Food Science \& Nutrition},
  year={2021},
  volume={9},
  pages={3346 - 3353}
}
Abstract Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for… 

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