Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations-Reference-Cited by-同舟云学术

Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations

Published:2024-10 Issue: Volume:23 Page:101566
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Cen,Wu Yongjun,Zhu Qiyan,Xie Chuanzheng,Yan Yan

Publisher

Elsevier BV

Reference40 articles.

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3. Review on furan as a food processing contaminant: Identifying research progress and technical challenges for future research;Batool;Journal of Agricultural and Food Chemistry,2023

4. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance;Boateng;Critical Reviews in Food Science and Nutrition,2022

5. Quality improvement of zao pepper by inoculation with lactobacillus plantarum 5-1: Probiotic ability and fermentation characteristics of lactic acid bacteria;Cai;Fermentation,2023

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