Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01057-4.pdf
Reference67 articles.
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3. Alkaltham MS, Salamatullah AM, Özcan MM, Uslu N, Hayat K, Mohamed Ahmed IA. Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits. Journal of Food Processing and Preservation. 45: e15308. (2021) https://doi.org/10.1111/jfpp.15308
4. Amiri Chayjan R, Kaveh M, Khayati S. Modeling drying characteristics of hawthorn fruit under microwave-convective conditions.Journal of Food Processing and Preservation. 39: 239-253. (2015) https://doi.org/10.1111/jfpp.12226
5. Bahloul N, Boudhrioua N, Kouhila M, Kechaou N. Effect of convective solar drying on color, total phenols and radical scavenging activity of olive leaves (Olea europaea L.). International Journal of Food Science and Technology. 44: 2561-2567. (2009) https://doi.org/10.1111/j.1365-2621.2009.02084.x
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