Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference12 articles.
1. Microstructural Principles of Food Processing and Engineering;Aguilera,1999
2. Study of the drying kinetics of green bell pepper and chemical characterization;Faustino;Food and Bioproducts Processing,2007
3. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching;Gonçalves;Journal of Food Engineering,2007
4. Kinetics of color change of kiwi fruits during hot air and microwave drying;Maskan;Journal of Food Engineering,2001
5. Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin;Mayor;Food Research International,2007
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