Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce-Reference-Cited by-同舟云学术

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Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce

Published:2023-09 Issue: Volume:419 Page:136039
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Waghmare Roji,Munekata Paulo E.S.,Kumar Manoj,Moharir Sona R.,Yadav Rahul,Dhama Kuldeep,Lorenzo José M.

Funder

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference67 articles.

1. Ascorbic acid: Microencapsulation techniques and trends-A review;Abbas;Food Reviews International,2012

2. Bioactives and health benefits of nuts and dried fruits;Alasalvar;Food Chemistry,2020

3. Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact;Alias;Journal of Food Science and Technology,2014

4. Contribution to the analysis of polymer expansion process: Implication the instantaneity on energy balance and total isentropy preservation. Application to the case of extrusion;Allaf,1988

5. Instant controlled pressure drop as blanching and texturing pre-treatment to preserve the antioxidant compounds of red dried beetroot (Beta vulgaris L.);Alonzo-Macías;Molecules,2020

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

1. Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties;Journal of Food Process Engineering;2023-05-29

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