Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus )-Reference-Cited by-同舟云学术

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Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus )

Published:2018-09-24 Issue:2 Volume:54 Page:460-470
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mahayothee Busarakorn¹^ORCID,Komonsing Nilobon¹,Khuwijitjaru Pramote¹,Nagle Marcus²³,Müller Joachim²

Affiliation:

1. Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand

2. Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim; Stuttgart 70599 Germany

3. Agricultural Research and Development Program; Central State University; Ohio 45384 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13958/fullpdf

Reference47 articles.

1. Effect of air temperature and pre-treatment on color changes and texture of dried Boletus edulis mushroom;Argyropoulos;Drying Technology,2011

2. Betalains: properties, sources, applications, and stability - A review;Azeredo;International of Food Science and Technology,2009

3. The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

4. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

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