Enhancing mangosteen peel drying: Impact of ethanol pre-treatment, vacuum pulsing, and blaching on process efficiency and bioactive compound levels
Author:
Silva Eugênia Telis de VilelaORCID,
Queiroz Alexandre José Melo de,
Figueirêdo Rossana Maria Feitosa de,
Moura Henrique Valentim,
Silva Aline Priscila de França,
Santos Francislaine Suelia dos,
Paiva Yaroslávia Ferreira,
Palma Cristina Fernandes Cavalcanti,
Saraiva Maria Monique Tavares,
de Macedo Albuquerque Junior Nailton
Reference45 articles.
1. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics;Alolga;Food Chemistry,2021
2. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame;An;Food Chemistry,2022
3. Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption;Boateng;Journal of Food Science,2021
4. The mathematics of diffusion;Crank,1992
5. Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation;Deepika;Drying Technology,2018
Cited by
1 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