Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

Author:

Mina Zobabalo Progress,Kaseke Tafadzwa,Fadiji TobiORCID,Fawole Olaniyi AmosORCID

Funder

University of Johannesburg

Foundation for Food and Agriculture Research

National Research Foundation

Gauteng Department of Agriculture and Rural Development

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference50 articles.

1. Effect of blanching on enzyme inactivation physicochemical attributes and antioxidant capacity of hot-air dried pomegranate (Punica granatum L.) Arils (cv. Wonderful);Adetoro;Processes,2021

2. Phytochemicals in Daucus carota and their health benefits;Ahmad;Foods,2019

3. Effect of ultrasound-ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying;Amanor-Atiemoh;J. Food Process. Eng.,2019

4. Direct contact ultrasound in food processing: impact on food quality;Astráin-Redín;Front. Nutr.,2021

5. Evaluation of thin layer drying models for describing drying kinetics of figs (Ficus carica);Babalis;J. Food Eng.,2006

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