Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives
Author:
Affiliation:
1. Fruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil
2. Packaging Technology Center (CETEA), Institute of Food Technology (ITAL), Campinas, SP, Brazil
Funder
The Sao Paulo Research Foundation - FAPESP
National Council for Scientific and Technological Development
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2093897
Reference30 articles.
1. Improved processes for the conversion of mango peel into storable starting material for the recovery of functional co-products
2. Circular economy and sustainability pathways to build a new-modern society
3. Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation
4. Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
5. Drum-drying of mango peel and characterization of different varieties
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