Effect of drying techniques on quality and sensory properties of tropical fruits-Reference-Cited by-同舟云学术

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Effect of drying techniques on quality and sensory properties of tropical fruits

Published:2022-09-08 Issue:11 Volume:57 Page:6963-6979
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Petikirige Jasmine¹,Karim Azharul¹^ORCID,Millar Graeme¹

Affiliation:

1. Faculty of Engineering Queensland University of Technology Brisbane QLD 4000 Australia

Funder

Queensland University of Technology

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16043

Reference101 articles.

1. Assessments of Drying Characteristics and Physio-Organoleptic Properties of Dried Pineapple Slices under Different Pre-Treatments

2. Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya

3. Predicting the Quality of Dehydrated Foods and Biopolymers — Research Needs and Opportunities

4. Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying

5. Comparative approach to the performance of direct and indirect solar drying of sludge from sewage plants, experimental and theoretical evaluation

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1. Novel infusions from underutilized exotic fruits: Sensory Analysis and Consumer Acceptance;International Journal of Gastronomy and Food Science;2024-09

2. The future of hybrid foods: trends, technology and strategy for sustainable and novel food development;International Journal of Food Science & Technology;2024-08-17

3. Investigation of optimal drying conditions of red chili peppers in a hot air cabinet dryer;Case Studies in Thermal Engineering;2024-07

4. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying;Food and Bioprocess Technology;2024-06-10

5. Effect of drying parameters on the physicochemical, microbiological, and sensory properties of lemon balm (Melissa officinalis L.);Revista Facultad Nacional de Agronomía Medellín;2024-05-01

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