Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Author:

Kamal Md. Mostafa,Ali Md. Rahmat,Rahman Md. Mahfuzur,Shishir Mohammad Rezaul Islam,Yasmin Sabina,Sarker Md. Sazzat Hossain

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

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2. Ahmed M, Akter MS, Eun JB (2010) Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem 121:112–118

3. AOAC (2005) Official method of analysis, 17th edn. Association of Official Analytical Chemists, Washington, DC

4. Banout J, Ehl P, Havlik J, Lojka B, Polesny Z, Verner V (2011) Design and performance evaluation of a double-pass solar drier for drying of red chilli (Capsicum annum L.). Sol Energy 85:506–515

5. Barz W, Hoesel W (1977) Metabolism and degradation of phenolic compounds in plants. Phytochemistry 12:339–369

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