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Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)

  • Published:2018-10 Issue: Volume:25 Page:32-38
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Chahbani Amna,Fakhfakh Nahed,Balti Mohamed Amine,Mabrouk Mahmoud,El-Hatmi Halima,Zouari Nacim,Kechaou Nabil

Funder

Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference46 articles.

1. A.O.A.C (1990). Official methods of analysis. (15th ed.). Association of Official Analytical Chemists, Arlington, VA.

2. Influence of combined microwave-vacuum drying on drying kinetics and quality of dried tomato slices;Abano;Journal of Food Quality,2012

3. Radical scavenging capacity of methanolic Phillyrea latifolia L. extract: Anthocyanin and phenolic acids composition of fruits;Ayranci;Molecules,2013

4. Convective drying of a single cherry tomato: Modeling and experimental study;Bennamoun;Food and Bioproducts Processing,2015

5. Microwave food processing—A review;Chandrasekaran;Food Research International,2013
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