Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)-Reference-Cited by-同舟云学术

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Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

Published:2019-01 Issue: Volume:241 Page:51-57
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Zhang Xiao-Lin,Zhong Chong-Shan,Mujumdar Arun S.,Yang Xu-Hai,Deng Li-Zhen,Wang Jun,Xiao Hong-Wei

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage;Armini;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2016

2. Effect of pulsed electricfield and osmotic dehydration pretreatment on the convective drying of carrot tissue;Amami;Dry. Technol.,2008

3. Dehydration of red bell-pepper (Capsicum annuumL.): change in drying behavior, colour and antioxidant content;Arslan;Food Bioprod. Process.,2011

4. Novel high humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovat. Food Sci. Emerg. Technol.,2013

5. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay;Benzie;Anal. Biochem.,1996

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