Effect of Gum Arabic and Ethanol Pretreatments on Drying Kinetics and Quality Attributes of Dried Carrot Slices-Reference-Cited by-同舟云学术

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Effect of Gum Arabic and Ethanol Pretreatments on Drying Kinetics and Quality Attributes of Dried Carrot Slices

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

Mina Zobabalo Progress,Kaseke Tafadzwa,Fadiji Tobi,Fawole Olaniyi Amos

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference43 articles.

1. Effect of blanching on enzyme inactivation physicochemical attributes and antioxidant capacity of hot-air dried pomegranate (Punica granatum L.) Arils (cv. Wonderful);A O Adetoro;Processes,2021

2. Effect of ultrasound-ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying;R Amanor-Atiemoh;Journal Food Process Engineering,2019

3. Direct contact ultrasound in food processing: impact on food quality;L Astr�in-Red�n;Frontiers in Nutrition,2021

4. Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica);S J Babalis;Journal of Food Engineering,2006

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of pretreatments on drying characteristics, rehydration properties, and total energy consumption of carrot slices: comparison between thin layer mathematical modelling and artificial neural network modelling;Biomass Conversion and Biorefinery;2023-09-27

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