Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes-Reference-Cited by-同舟云学术

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Published:2019-02-18 Issue:4 Volume:43 Page:e12809
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Rashid Muhammad Tayyab¹^ORCID,Ma Haile¹,Jatoi Mushtaque Ahmed²^ORCID,Wali Asif³^ORCID,El‐Mesery Hany S.⁴,Ali Zeshan¹^ORCID,Sarpong Fredrick¹

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China

2. Department of Botany Shah Abdul Latif University Khairpur Pakistan

3. Department of Agriculture and Food Technology Karakoram International University Gilgit Pakistan

4. School of Agricultural Equipment Engineering Jiangsu University Zhenjiang P.R. China

Funder

The social development program (General Project) of Jiangsu Project

the national high-tech research and development program of China

the policy guidance program, research cooperation of Jiangsu

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12809

Reference42 articles.

1. Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

2. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

3. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

4. Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit

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