Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels-Reference-Cited by-同舟云学术

Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Published:2021-09-20 Issue:11 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Brito Araújo Ana Júlia¹^ORCID,Silva Wilton Pereira²^ORCID,Santos Moreira Inácia³,Santos Newton Carlos⁴^ORCID

Affiliation:

1. Department of Food Technology Federal Institute of Sertão Pernambucano Petrolina Pernambucano Brazil

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

3. Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil

4. Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13860

Reference59 articles.

1. ABRAFRUTAS. (2020).Associação Brasileira dos Produtores Exportadores de Frutas e Derivados. Dados estatísticos. Dados de exportação do 1° semestre de 2020. Available from .

2. Anuário Brasileiro de Horti e Fruti 2019 CEPEA Piracicaba São Paulo

3. Dehydration of Foods

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