Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)-Reference-Cited by-同舟云学术

Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

Published:2014-11-19 Issue:2 Volume:33 Page:131-142
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Téllez-Pérez Carmen,Sobolik Vaclav,Montejano-Gaitán José Gerardo,Abdulla Galal,Allaf Karim

Funder

The authors acknowledge the Consejo Nacional de Ciencia y Tecnología (CONACyT–Mexico) and the Programme de Coopération Post-Gradué Franco- Mexicain (PCP) for the financial support given to this research.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.936556

Reference61 articles.

1. Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase

2. Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters

3. Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction

4. PEPPERS AND CHILLIES

5. Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry

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