Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study-Reference-Cited by-同舟云学术

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

Published:2016-01-11 Issue:10 Volume:96 Page:3596-3603
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cao Zhen-zhen¹,Zhou Lin-yan¹,Bi Jin-feng¹,Yi Jian-yong¹,Chen Qin-qin¹,Wu Xin-ye¹,Zheng Jin-kai¹,Li Shu-rong²

Affiliation:

1. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China

2. Beijing Vocational College of Agriculture; Beijing 102442 China

Funder

Agro-scientific Research

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

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3. Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.);Xing;Food Chem,2011

4. Drying characteristics of chili using continuous fluidized-bed dryer;Charmongkolpradit;Am J Appl Sci,2010

5. Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content;Arslan;Food Bioprod Process,2011

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