Techno‐functional and sorption isotherms characteristics of <i>Cucumis melo</i> peels: Toward the processing to predict shelf‐life stability-Reference-Cited by-同舟云学术

Techno‐functional and sorption isotherms characteristics of Cucumis melo peels: Toward the processing to predict shelf‐life stability

Published:2022-05-02 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Mallek‐Ayadi Sana¹^ORCID,Bahloul Neila¹,Kechaou Nabil¹

Affiliation:

1. Research Group of Agri‐Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment, National School of Engineers of Sfax University of Sfax Tunisia

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16676

Reference51 articles.

1. Effect of alkali and microwave pretreatments on the functional properties of orange and plantain peel flours;Adedeji O. E.;Journal of Agriculture & Life Science,2017

2. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

3. Physical-chemical, thermal, and functional properties of achira (Canna indicaL.) flour and starch from different geographical origin

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of drying temperature on antioxidant activity, phenolic compound profile and hygroscopic behavior of pomegranate peel and seed flours;LWT;2023-11

2. Water sorption behaviour of commercial furcellaran;Heliyon;2022-10

3. Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate;Journal of Food Processing and Preservation;2022-08-15