Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities-Reference-Cited by-同舟云学术

Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Published:2018-04-14 Issue:6 Volume:42 Page:e13625
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Orikasa Takahiro¹^ORCID,Koide Shoji¹,Sugawara Hana¹,Yoshida Manami¹,Kato Kazuhisa¹,Matsushima Uzuki¹,Okada Masumi¹,Watanabe Takashi²,Ando Yasumasa²,Shiina Takeo³,Tagawa Akio⁴

Affiliation:

1. Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan

2. Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan

3. Graduate School of Horticulture; Chiba University; Matsudo Chiba 271-8510 Japan

4. Kagoshima-Osumi Food Technology Development Center; Kanoya Kagoshima 893-1601 Japan

Funder

Japan Society for the Promotion of Science

Ministry of Education, Culture, Sports, Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13625/fullpdf

Reference62 articles.

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2. Microwave-vacuum drying effect on drying kinetics, lycopene and ascorbic acid content of tomato slices;Abano;Journal of Stored Products and Postharvest Research,2013

3. Control of the Maillard reaction in food systems;Ames;Trends in Food Science and Technology,1990

4. Evaluation of drying methods with respect to drying kinetics, mineral content, and colour characteristics of rosemary leaves;Arslan;Energy Conversion and Management,2008

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