Impact of critical control-point based intermittent drying on drying kinetics and quality of carrot (Daucus carota var. laguna)-Reference-Cited by-同舟云学术

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Impact of critical control-point based intermittent drying on drying kinetics and quality of carrot (Daucus carota var. laguna)

Published:2020-12 Issue: Volume:20 Page:100682
ISSN:2451-9049
Container-title:Thermal Science and Engineering Progress
language:en
Short-container-title:Thermal Science and Engineering Progress

Author:

Md Saleh R.,Kulig B.,Emiliozzi A.,Hensel O.,Sturm B.

Funder

University of Kassel

Malaysian Agricultural Research & Development Institute

Federal Ministry of Food and Agriculture

Federal Office for Agriculture

BLE

Publisher

Elsevier BV

Subject

Fluid Flow and Transfer Processes

Reference117 articles.

1. Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food;Arscott;Compr. Rev. Food Sci. Food Saf.,2009

2. Consumer expectations for vegetables with typical and atypical colors: the case of carrots;Schifferstein;Food Qual. Prefer.,2019

3. Bioactive C 17-polyacetylenes in Carrots (Daucus carota L.): current knowledge and future perspectives;Dawid;J. Agric. Food Chem.,2015

4. Chemical composition, functional properties and processing of carrot—a review;Sharma;J. Food Sci. Technol.,2012

5. Incorporation of functional ingredients into foods;Day;Trends Food Sci. Technol.,2009

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