Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks
Author:
Affiliation:
1. Department of Food Engineering, Ege University, Izmır, Turkey
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2203206
Reference43 articles.
1. Mandarin fruit quality: a review
2. Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
3. Drying kinetics behavior of turkey breast meat in different drying methods
4. Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis
5. Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips
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