Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruvianaL.)-Reference-Cited by-同舟云学术

Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruvianaL.)

Published:2013-08-01 Issue:1 Volume:49 Page:9-17
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

İzli Nazmi¹,Yıldız Gökçen²,Ünal Halil¹,Işık Eşref¹,Uylaşer Vildan²

Affiliation:

1. Department of Biosystems Engineering; Faculty of Agriculture; Uludag University; Gorukle Campus 16059 Bursa Turkey

2. Department of Food Engineering; Faculty of Agriculture; Uludag University; Gorukle Campus 16059 Bursa Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference48 articles.

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3. Cedeno , M. Montenegro , D. 2004 Plan exportador, logistico y comercializacion de uchuva al mercado de Estados Unidos para FRUTEXPO SCI Ltda. Trabajo de grado para obtener el titulo de ingeniería industrial Pontificia Universidad Javeriana Bogota

4. Influence of microwave application on convective drying: effects on drying kinetics, and optical and mechanical properties of apple and strawberry;Contreras;Journal of Food Engineering,2008

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