Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods-Reference-Cited by-同舟云学术

Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods

Published:2021-09 Issue: Volume:102 Page:103976
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Pinar Hasan,Çetin Necati,Ciftci Beyza^ORCID,Karaman Kevser,Kaplan Mahmut

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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2. Mathematical modeling, moisture diffusion and color quality in intermittent microwave drying of organic and conventional sweet red peppers;Arslan;Agric. Eng.,2020

3. Drying of red pepper slices in a solar greenhouse dryer and under open sun: experimental and mathematical investigations;Aymen;Innov. Food Sci. Emerg. Technol.,2019

4. Hot air drying of apple slices: dehydration characteristics and quality assessment;Beigi;Heat Mass Transf.,2016

5. Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato;Bengtsson;J. Food Compos. Anal.,2008

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