Detection of moisture ratio and carotenoid compounds in mamey (Pouteria sapota) fruit during dehydration process using spectroscopic techniques
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05728-w.pdf
Reference34 articles.
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2. Alia-Tejacal I, Villanueva-Arce R, Pelayo-Zaldívar C, Colinas-León MT, López-Martínez V, Bautista-Baños S (2007) Postharvest physiology and technology of sapote mamey fruit (Pouteria sapota (Jacq.) HE Moore & Stearn). Postharvest Biol Technol 45:285–297. https://doi.org/10.1016/j.postharvbio.2006.12.024
3. Arteaga H, León-Roque N, Oblitas J (2021) The frequency range in THz spectroscopy and its relationship to the water content in food: a first approach. Sci Agropecu 12(4):625–634. https://doi.org/10.17268/sci.agropecu.2021.066
4. Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachin ÁA, Figiel A (2020) Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods 9(9):1261. https://doi.org/10.3390/foods9091261
5. Carvalho DG, Sebben JA, de Moura NF, Trierweiler JO, da Silveira EJ (2019) Raman spectroscopy for monitoring carotenoids in processed Bunchosia glandulifera pulps. Food Chem 294:565–571. https://doi.org/10.1016/j.foodchem.2019.04.120
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