Influence of combined pretreatments on color parameters during convective drying of Mirabelle plum (Prunus domestica subsp. syriaca)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/article/10.1007/s00231-017-1995-6/fulltext.html
Reference23 articles.
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2. Curcio S, Aversa M, Calabro V, Iorio G (2015) Modeling of microbial spoilage and color degradation occurring in convective drying of vegetables: a route to process optimization. J Food Process Eng 38:76–92
3. Rodriguez K, Ah-Hen K, Vega-Galvez A, Lopez J, Quispe-Fuentes I, Lemus-Mondaca R, Galvez-Ranilla L (2014) Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries. Int J Food Sci Technol 49:990–1000
4. Falade KO, Igbeka JC, Ayanwuyi FA (2007) Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon. J Food Eng 80:979–985
5. Nimmanpipug N, Therdthai N, Dhamvithee P (2013) Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying. Int J Food Sci Technol 48:1193–1200
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