Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis-Reference-Cited by-同舟云学术

Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis

Published:2021-01-01 Issue:1 Volume:19 Page:183-189
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Cozzolino Daniel¹²^ORCID,Phan Anh¹²^ORCID,Netzel Michael¹²^ORCID,Smyth Heather¹²^ORCID,Sultanbawa Yasmina¹²^ORCID

Affiliation:

1. ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia

2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia

Funder

Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Uniquely Australian Foods

Cooperative Research Centre for Developing Northern Australia

ARC

Publisher

Informa UK Limited

Subject

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

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1875052

Reference43 articles.

1. Effect of Drying Methods on the Quality of the Essential Oil of Spearmint Leaves (Mentha spicataL.)

2. AN OUTSTANDING FOOD SOURCE OF VITAMIN C

3. Authenticity of freeze-dried açai pulp by near-infrared spectroscopy

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