Influence of drying temperature on quality attributes of bell pepper ( Capsicum annuum L .): Drying kinetics and modeling, rehydration, color, and antioxidant analysis-Reference-Cited by-同舟云学术

Influence of drying temperature on quality attributes of bell pepper ( Capsicum annuum L .): Drying kinetics and modeling, rehydration, color, and antioxidant analysis

Published:2021-10-07 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:

Kheto Ankan¹^ORCID,Dhua Subhamoy¹^ORCID,Nema Prabhat K.¹^ORCID,Sharanagat Vijay Singh¹^ORCID

Affiliation:

1. Department of Food Engineering NIFTEM Sonepat India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13880

Reference37 articles.

1. Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides

2. A micro-method for the determination of Yellow Pigment Content in durum wheat

3. Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

4. The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions

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