Physicochemical properties of lotus (Nelumbo nucifera) root slices dehydrated with polyethylene glycol
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-011-0193-4.pdf
Reference24 articles.
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3. Vega-Gálvez A, Scala KD, RodrÍguez K, Lemus-Mondaca R, Miranda M, López J, Perez-Won M. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, color, and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem. 117: 647–653 (2009)
4. Kim MH, Kim KS, Song YB, Seo WJ, Song KB. Characteristics of apple, persimmon, and strawberry slices dried with maltodextrin. J. Food Sci. Nutr. 14: 367–372 (2009)
5. Lombard GE, Oliveira JC, Fito P, Andres A. Osmotic dehydration of pineapple as a pre-treatment for further drying. J. Food Eng. 85: 277–284 (2008)
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1. Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices;Journal of Food Biochemistry;2020-01-06
2. Bio-accumulation of Arsenic (III) Using Nelumbo Nucifera Gaertn;Journal of Health and Pollution;2019-09-01
3. Effect of physicochemical properties on freezing suitability of Lotus (Nelumbo nucifera) root;International Journal of Refrigeration;2015-02
4. The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage;Innovative Food Science & Emerging Technologies;2013-07
5. Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries;Horticulture, Environment, and Biotechnology;2012-12
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