Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices-Reference-Cited by-同舟云学术

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Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices

Published:2024-12 Issue:2 Volume:4 Page:100452
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Amin Md. Ruhul,Sharmin Tajnuba,Ahmed Shihab,Bari Md. Salim^ORCID,Mahomud Md. Sultan,Roy Joysree^ORCID

Publisher

Elsevier BV

Reference56 articles.

1. Effects of microwave and hot air drying methods on colour, beta-carotene and radical scavenging activity of apricots;Albanese;International Journal of Food Science and Technology,2013

2. Official methods of food analysis,2005

3. Carrots (Chapter12);Barzee,2019

4. Yearbook of Agricultural Statistics of Bangladesh,2020

5. Comparison of carrot (Daucus carota L) drying in microwave and in vacuum microwave;Béttega;Brazilian Journal of Chemical Engineering,2013

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