Impact of different drying methods on the drying time, energy, and quality of green peas-Reference-Cited by-同舟云学术

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Impact of different drying methods on the drying time, energy, and quality of green peas

Published:2021-04-20 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Kaveh Mohammad¹,Abbaspour‐Gilandeh Yousef¹^ORCID,Fatemi Hamideh²,Chen Guangnan³^ORCID

Affiliation:

1. Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran

2. Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran

3. Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15503

Reference85 articles.

1. Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods

2. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

3. The effects of different extraction solvents of varying polarities on polyphenols of Orthosiphon stamineus and evaluation of the free radical-scavenging activity

4. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

5. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)

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