Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)-Reference-Cited by-同舟云学术

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Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Published:2021-04 Issue:4 Volume:7 Page:e06802
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Márquez-Cardozo Carlos J.,Caballero-Gutiérrez Birina L.,Ciro-Velázquez Héctor J.,Restrepo-Molina Diego A.

Funder

Colciencias

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference49 articles.

1. Sown Area, Area Harvested in the Pumpkin Crop, 2007- 2017;Agronet,2017

2. Review of methods for analysis of carotenoids;Amorim;Trac. Trends Anal. Chem.,2014

3. Models of sorption isotherms for Food : uses and limitations;Andrade;Vitae, Revista De La Facultad De Química Farmacéutica,2011

4. Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters;Arslan;Food Bioprod. Process.,2011

5. Official Methods of Analysis,1990

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