Alphonso Mango Enrichment with Aloe Vera (A loe barbadensis ) by Sequential Drying: Optimization, Kinetics and Quality Evaluation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Alphonso Mango Enrichment with Aloe Vera (A loe barbadensis ) by Sequential Drying: Optimization, Kinetics and Quality Evaluation

Published:2015-06-19 Issue:6 Volume:39 Page:2698-2709
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chakraborty Rajat¹,Samanta Ritika¹

Affiliation:

1. Chemical Engineering Department; Jadavpur University; Kolkata 700032 India

Funder

University Grants Commission, New Delhi, India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12520/fullpdf

Reference38 articles.

1. Extraction of polyphenol, flavonoid from Emblica officinalis, Citrus limon, Cucumis sativus and evaluation of their antioxidant activity;Agarwal;Orient J. Chem.,2012

2. Processing, food applications and safety of aloe vera products: A review;Ahlawat;J. Food Sci. Technol.,2011

3. Drying characteristics of pomegranate arils under near infrared-vacuum conditions;Alaei;J. Food Process. Preserv.,2015

4. Kinetics of osmotic dehydration of mango;Alakali;J. Food Process. Preserv.,2006

5. Quality and drying characteristics of apple cube subjected to combined drying (FD pre-drying and HAD finish-drying);Antal;J. Food Process. Preserv.,2015

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Revisiting Indian traditional foods-A critical review of the engineering properties and process operations;Food Control;2023-01

2. Developments in osmotic dehydration of foods;Drying Technology in Food Processing;2023

3. Aloe vera gel coating aggravates superficial scald incidence in ‘Starking’ apples during low-temperature storage;Food Chemistry;2021-03

4. Preservation of Aloe vera and soybean flour fortified Granny Smith apple through optimised quartz–halogen radiated vacuum drying: kinetics and quality evaluation;Journal of the Science of Food and Agriculture;2020-12-25

5. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality;Innovative Food Science & Emerging Technologies;2020-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3