Hyphenated study on drying kinetics and ascorbic acid degradation of guava ( Psidium guajava L.) fruit-Reference-Cited by-同舟云学术

Hyphenated study on drying kinetics and ascorbic acid degradation of guava ( Psidium guajava L.) fruit

Published:2021-02-25 Issue:5 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Rokib Sheak Nuruzzaman¹,Yeasmen Nushrat¹,Bhuiyan Md. Hafizur Rahman¹^ORCID,Tasmim Tamanna²,Aziz Mohammad Gulzarul¹,Alim Md. Abdul¹,Islam Md. Nazrul¹

Affiliation:

1. Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh

2. Department of Horticulture Bangladesh Agricultural University Mymensingh Bangladesh

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13665

Reference58 articles.

1. Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit;Ali M. A.;International Food Research Journal,2016

2. Drying characteristics and quality change of unutilized-protein rich-tomato pomace with and without osmotic pre-treatment

3. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage

4. Effect of thermal processing on vitamin C content of Pea, Bean and Tomato;Akter R.;MS thesis, Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.,2003

5. 2012 Gaithersburg MD USA AOAC Official Methods of Analysis of AOAC INTERNATIONAL

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