Degradation kinetics of β-carotene in carrot slices during convective drying
Author:
Affiliation:
1. Faculty of Engineering, Department of Food Engineering, Pamukkale University, Kinikli, Denizli, Turkey
Funder
Pamukkale University Research Fund
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1147460
Reference24 articles.
1. Air drying characteristics and moisture diffusivity of carrots
2. Shrinkage and Color Change during Microwave Vacuum Drying of Carrot
3. Effect of storage on β-carotene content and microbial quality of dehydrated carrot products
4. Water Sorption Isotherm and Drying Characteristics of Tomato Seeds
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