Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices
Author:
Affiliation:
1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Sonipat India
2. Division of Livestock Production and Management ICAR‐ Indian Veterinary Research Institute Bareilly India
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10847
Reference48 articles.
1. Brief deviations from set point temperatures during normal airport handling operations negatively affect the quality of papaya (Carica papaya) fruit
2. Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage
3. Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papaya L.)
4. MINIMALLY PROCESSED GUAVA FRUITS (PSIDIUM GUAJAVA L.)
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