Watermelon Pomace Composition and the Effect of Drying and Storage on Lycopene Content and Color-Reference-Cited by-同舟云学术

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Watermelon Pomace Composition and the Effect of Drying and Storage on Lycopene Content and Color

Published:2012-07-17 Issue:5 Volume:35 Page:331-340
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Arocho Yaymed D.¹,Bellmer Danielle²,Maness Niels³,McGlynn William³,Rayas-Duarte Patricia⁴

Affiliation:

1. Research and Development Department; Payson Fruit Growers; Payson; UT

2. Biosystems Engineering; Oklahoma State University; 108 Food and Ag Products Center; Stillwater; OK; 74078

3. Horticulture and Landscape Architecture; Oklahoma State University; Stillwater; OK

4. Biochemistry and Molecular Biology; Oklahoma State University; Stillwater; OK

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2012.00455.x/fullpdf

Reference38 articles.

1. Stickiness in foods: A review of mechanisms and test methods;Adhikari;Int. J. Food Prop.,2001

2. Caking phenomena in amorphous food powders;Aguilera;Trends Food Sci. Technol.,1995

3. Implication of glass transition for the drying and stability of dried foods;Bhandari;J. Food Eng.,1999

Cited by 17 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. Assessment of Lycopene Levels in Dried Watermelon Pomace: A Sustainable Approach to Waste Reduction and Nutrient Valorization;Analytica;2024-07-09

2. Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries (Ugni molinae T.) dried by different methods;Frontiers in Plant Science;2023-05-18

3. Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability;AppliedChem;2023-01-31

4. Quality Evaluation of Foam Dried Watermelon Flakes;Turkish Journal of Agricultural Engineering Research;2022-12-31

5. Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder;Journal of the Korean Society of Food Science and Nutrition;2022-06-30

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