Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation-Reference-Cited by-同舟云学术

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Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

Published:2018-01-15 Issue:4 Volume:41 Page:e12672
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Nalawade Sagar A.¹²^ORCID,Sinha Akanksha¹,Hebbar H. Umesh¹²

Affiliation:

1. Department of Technology Scale-up; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India

2. Academy of Scientific & Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka; India

Funder

CSIR, New Delhi, India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12672/fullpdf

Reference48 articles.

1. Seasonality of the thermal kinetics of color changes in whole spinach (Spinacia Oleracea) leaves under pasteurization conditions;Aamir;International Journal of Food Properties,2014

2. Energy and quality aspects during combined FIR-convection drying of barley;Afzal;Journal of Food Engineering,1999

3. Optimization of ultrasound-assisted extraction of charantin from Momordica charantia fruits using response surface methodology;Ahamad;Journal of Pharmacy and Bioallied Sciences,2015

4. Hypotriglyceridemic and hypocholesterolemic effects of anti-diabeticMomordicacharantia (karela) fruit extract in streptozotocin-induced diabetic rats;Ahmed;Diabetes Research Clinical Practices,2001

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