Probiotic coating applied to papaya slices for high quality snack production by convective drying-Reference-Cited by-同舟云学术

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Published:2021-12-11 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Monteiro Shênia Santos¹^ORCID,Silva Wilton Pereira da²^ORCID,Monteiro Shirley Santos³,Gomes Josivanda Palmeira¹,Pereira Emmanuel Moreira⁴,Ferreira João Paulo de Lima⁴

Affiliation:

1. Department of Agricultural Engineering Federal University of Campina Grande Campina Grande PB Brazil

2. Department of Physics Federal University of Campina Grande Campina Grande PB Brazil

3. Depatment of Agronomy Federal University of Paraiba Campina Grande PB Brazil

4. National Semiarid Institute Campina Grande PB Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16183

Reference64 articles.

1. Influência da espessura na cinética de secagem de fatias de beterraba

2. Continuous and Intermittent Drying of Rough Rice: Effects on Process Effective Time and Effective Mass Diffusivity

3. Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papaya L.)

4. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

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