Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making-Reference-Cited by-同舟云学术

Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

Published:2021-01-01 Issue:1 Volume:19 Page:273-286
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Soto Marvin¹,Brenes Mariana²,Jiménez Nadiarid²,Cortés Carolina¹,Umaña Gerardina³,Pérez Ana Mercedes¹

Affiliation:

1. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica

2. Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica

3. Centro de Investigaciones Agronómicas (CIA), Laboratorio de Tecnología Poscosecha, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica

Funder

Vicerrectoría de Investigación, Universidad de Costa Rica

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1893823

Reference50 articles.

1. Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

2. Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling

3. Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

4. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

5. Effects of chemical treatments on fresh-cut papaya

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1. Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management;PLOS ONE;2024-01-30

2. Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage;European Food Research and Technology;2022-08-06

3. Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas;Agronomía Mesoamericana;2022-02-21

4. Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value;Journal of Food Engineering;2021-06