Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study-Reference-Cited by-同舟云学术

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Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study

Published:2024-12 Issue: Volume:18 Page:101352
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Van Tai Ngo^ORCID,Van Hao Hong^ORCID,Han Tran Thi Ngoc,Giau Tran Ngoc^ORCID,Thuy Nguyen Minh^ORCID,Van Thanh Nguyen^ORCID

Publisher

Elsevier BV

Reference48 articles.

1. Bioactive compounds in banana and their associated health benefits–A review;Singh;Food Chem.,2016

2. Content of free phenolic compounds in bananas from Tenerife (Canary Islands) and Ecuador;del Mar Verde Méndez;Eur. Food Res. Technol.,2003

3. The potential for the improvement of carotenoid levels in foods and the likely systemic effects;Van den Berg;J. Sci. Food Agric.,2000

4. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer;Kris-Etherton;Am. J. Med.,2002

5. Resistant starch and bioactive contents of unripe banana flour as influenced by harvesting periods and its application;Moongngarm;Am. J. Agric. Biol. Sci.,2014

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