Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties
Author:
Affiliation:
1. Graduate School of Natural and Applied Sciences Osmaniye Korkut Ata University Osmaniye Turkey
2. Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13755
Reference52 articles.
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2. Effect of Drying Methods on the Quality of the Essential Oil of Spearmint Leaves (Mentha spicataL.)
3. The hydrophilic and lipophilic contribution to total antioxidant activity
4. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
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