Combined Drying Technologies for High-Quality Kiwifruit Powder Production-Reference-Cited by-同舟云学术

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Combined Drying Technologies for High-Quality Kiwifruit Powder Production

Published:2012-12-18 Issue:12 Volume:6 Page:3544-3553
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Benlloch-Tinoco María,Moraga Gemma,del Mar Camacho María,Martínez-Navarrete Nuria

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-1030-3.pdf

Reference51 articles.

1. Agnieszka, C., & Andrzej, L. (2010). Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. Journal of Food Engineering, 97, 267–274.

2. Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering, 73, 75–84.

3. Antunes, M. D. C., Dandlen, S., Cavaco, A. M., & Miguel, G. (2010). Effects of postharvest application of 1-mcp and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. Journal of Agricultural and Food Chemistry, 58, 6173–6181.

4. Beekwilder, J., Jonker, H., Meesters, P., Hall, R. D., Van der Meer, I. M., & Vos, C. H. R. (2005). Antioxidants in raspberry: on-line analysis links antioxidant activity to a diversity of individual metabolites. Journal of Agricultural and Food Chemistry, 53, 3313–3320.

5. Cano, P. (1991). HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars. Journal of Agricultural and Food Chemistry, 39, 1786–1791.

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4. Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree;Food and Bioprocess Technology;2022-12-08

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