Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant ( Solanum melongena L.)-Reference-Cited by-同舟云学术

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant ( Solanum melongena L.)

Published:2021-04-07 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:

Chouaibi Moncef¹²^ORCID,Snoussi Ahmed³,Attouchi Samar¹,Ferrari Giovanna²

Affiliation:

1. Food Engineering and Basic Science Department Higher School of Food Industries Elkhadra City Tunisia

2. Department of Chemical and Food Engineering University of Salerno Fisciano Italy

3. Food Technology Department Higher School of Food Industries Elkhadra City Tunisia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15460

Reference50 articles.

1. Modeling of vacuum‐and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models;Alizehi M. H.;Journal of Food Processing and Preservation,2020

2. Modelling sensorial and nutritional changes to better define quality and shelf life of fresh‐cut melons;Amodio M. L.;Journal of Agriculture Engineering,2013

3. Moisture sorption isotherms and isosteric heat of sorption of leaves and stems of lemon balm (Melissa officinalis L.) established by dynamic vapor sorption

4. Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

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