Effect of drying methods on the retention of bioactive compounds in African eggplant
Author:
Affiliation:
1. Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
2. Department of Plant Science and Crop Protection University of Nairobi Nairobi Kenya
Funder
United States Agency for International Development
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.623
Reference53 articles.
1. Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions
2. Tea and herbal infusions: Their antioxidant activity and phenolic profile
3. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes
4. Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables
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