Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach-Reference-Cited by-同舟云学术

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

Published:2020-10-06 Issue:12 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Vimercati Wallaf Costa¹^ORCID,Araújo Cintia¹^ORCID,Macedo Leandro Levate¹^ORCID,Maradini Filho Antonio Manoel¹^ORCID,Saraiva Sérgio Henriques¹^ORCID,Teixeira Luciano José Quintão¹^ORCID

Affiliation:

1. Department of Food Engineering, Center of Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa e Inovação do Espírito Santo

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13571

Reference45 articles.

1. In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

2. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

3. Liberation of lutein from spinach: Effects of heating time, microwave-reheating and liquefaction

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