Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods-Reference-Cited by-同舟云学术

Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods

Published:2022-08-02 Issue:10 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Golla Sai Preetham¹,Ramesh Kumar Rashmitha¹,Veerapandian Chandrasekar¹^ORCID,Rangarajan Jaganmohan¹,Mariya Anthony Tito Anand²^ORCID

Affiliation:

1. Department of Food Product Development, School of Sensory Sciences National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India

2. Workshop and Fabrication Unit, National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Thanjavur Tamil Nadu India

Funder

Instituto de Tecnologia de Alimentos

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14136

Reference78 articles.

1. Effect of Moisture Content on Some Physical Properties of Moringa Oleifera Seed

2. Mathematical Modeling of Heat and Mass Transfer during Convective Dehydration of an Anisotropic Cylindrical Foodstuff

3. Health Benefits of Moringa oleifera

4. Determination of selected engineering properties of Moringa oleifera seed

5. Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation

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