Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer-Reference-Cited by-同舟云学术

Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer

Published:2018-02-03 Issue:2 Volume:12 Page:1229-1241
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Sarpong Frederick,Yu Xiaojie,Zhou Cunshan,Hongpeng Yang,Uzoejinwa Benjamin Bernard,Bai Junwen,Wu Bengang,Ma Haile

Funder

National Natural Science Foundation of China

National High-tech Research and Development Program of China

Special Fund of Jiangsu Province for the Transformation of Scientific and Technological Achievements

Policy Guidance Program (Research Cooperation) of Jiangsu

Social Development Program (General Project) of Jiangsu

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-018-9737-0/fulltext.html

Reference55 articles.

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5. O. Cyprian, M. Nguyen, K. Sveinsdottir, T. Tomasson, G. Thorkelsson, S. Arason, Drying Technol. 35, 478 (2017)

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