Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach-Reference-Cited by-同舟云学术

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Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

Published:2020-10 Issue: Volume:282 Page:110003
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Aguirre-García M.,Hernández-Carranza P.,Cortés-Zavaleta O.,Ruiz-Espinosa H.,Ochoa-Velasco C.E.,Ruiz-López I.I.

Funder

CONACYT

Programa Institucional para la Consolidación de los Cuerpos Académicos y Conformación de Redes de Investigación

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis);Adsare;J. Food Eng.,2016

2. Official Methods of Analysis;AOAC,2016

3. Physical and antioxidant characterization of edible films added with red prickly pear (Opuntia ficus-indica L.) cv. San Martín peel and/or its aqueous extracts;Aparicio-Fernández;Food Bioprocess Technol.,2018

4. Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation;Barrera;Int. J. Food Sci. Technol.,2019

5. Anthocyanin infused watermelon rind and its stability during storage;Bellary;Innovat. Food Sci. Emerg. Technol.,2016

Cited by 12 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. Incorporación de compuestos bioactivos en productos hortofrutícolas mediante deshidratación osmótica: una revisión;Revista Mexicana de Ciencias Agrícolas;2024-01-12

2. Modeling the impregnation of roselle antioxidants into papaya cubes;Journal of Food Engineering;2023-11

3. Engineering strategies for food fortification;Current Opinion in Food Science;2023-06

4. Developments in osmotic dehydration of foods;Drying Technology in Food Processing;2023

5. Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis;Food and Bioproducts Processing;2022-11

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