Preservation of Aloe vera and soybean flour fortified Granny Smith apple through optimised quartz–halogen radiated vacuum drying: kinetics and quality evaluation-Reference-Cited by-同舟云学术

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Preservation of Aloe vera and soybean flour fortified Granny Smith apple through optimised quartz–halogen radiated vacuum drying: kinetics and quality evaluation

Published:2020-12-25 Issue:9 Volume:101 Page:3564-3574
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chakraborty Rajat¹^ORCID,Samanta Ritika¹,Das Sabyasachi¹

Affiliation:

1. Department of Chemical Engineering Jadavpur University Kolkata India

Funder

Jadavpur University

Reference and User Services Association

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10983

Reference38 articles.

1. Flavonol and Flavone Intakes in US Health Professionals

2. Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars

3. Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith)

4. Microwave Finish Drying of Diced Apples in a Spouted Bed

5. Study of the drying kinetics of ‘Granny Smith’ apple in tray drier;Velic D;Agric Conspec Sci,2007

Cited by 2 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. Quality characterisation of cake glazes containing tropical fruit seed powders;Czech Journal of Food Sciences;2024-08-28

2. Engineering strategies for food fortification;Current Opinion in Food Science;2023-06

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