Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices
Author:
Funder
Chongqing Natural Science Foundation
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-00904-0.pdf
Reference35 articles.
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3. Cernisev S. Effects of conventional and multistage drying processing on non-enzymatic browning in tomato. Journal of Food Engineering. 96: 114-118 (2010)
4. Chaaban H, Ioannou I, Chebil L, Slimane M, Gerardin C, Paris C, Ghoul M. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation. 41: e13203 (2017)
5. Chen ML, Yang DJ, Liu SC. Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels. International Journal of Food Science and Technology. 46: 1179-1185 (2011)
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