Acceleration of the drying rates of paprika fruit with drying oil and cutting-Reference-Cited by-同舟云学术

Acceleration of the drying rates of paprika fruit with drying oil and cutting

Published:2001-02 Issue:2 Volume:36 Page:207-214
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Krajayklang Mayuree,Klieber Andreas,Dry Peter R.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.00452_36_2.x/fullpdf

Reference36 articles.

1. Dried grapes-the involvement of lipids in their production.;Barnett;CSIRO Food Research Quarterly,1980

2. Antioxidant content and colour level in different varieties of red pepper (Capsicum annuum L.) affected by plant-leaf Ti4+ spray and processing.;Carvajal;Acta Alimentaria,1998

3. Studies of the fine structure of the wax layer in Sultana grapes.;Chambers;Australian Journal of Biological Sciences,1963

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3. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper;Journal of Food Engineering;2003-11

4. Influences of γ-Irradiation and Storage on the Carotenoids of Sun-Dried and Dehydrated Paprika;Journal of Agricultural and Food Chemistry;2003-07-16