The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)-Reference-Cited by-同舟云学术

The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)

Published:2016-12-08 Issue:4 Volume:36 Page:583-590
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MIRELES-ARRIAGA Ana Isabel¹,RUIZ-LÓPEZ Irving Israel²,HERNÁNDEZ-GARCÍA Pedro Abel¹,ESPINOSA-AYALA Enrique¹,LÓPEZ-MARTÍNEZ Leticia Xóchitl³,MÁRQUEZ-MOLINA Ofelia¹

Affiliation:

1. Universidad Autónoma del Estado de México, México

2. Benemérita Universidad Autónoma de Puebla, México

3. Centro de Investigación en Alimentación y Desarrollo A. C., México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X00415.pdf

Reference35 articles.

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3. Characteristics of chard leaves during microwave, convective, and combined microwave convective drying;Alibas I.;Drying Technology,2006

4. Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, color and antioxidant content;Arslan D.;Food and Bioproducts Processing,2011

5. Determination of the mass transfer coefficient during hot-air-drying of celery root;Białobrzewski I.;Journal of Food Engineering,2007

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4. Effects of Various Drying Methods on Physicochemical Characteristics, Flavonoids and Polyphenol Content, and Antioxidant Activities of Different Extracts from Morinda citrifolia Fruit;Journal of Pharmaceutical Research International;2020-12-30

5. Degradation of Phytochemical and Antioxidant Capacity of Noni (Morinda Citrifolia L.) Pulp Tea during Drying and Roasting Treatment;Journal of Pharmaceutical Research International;2020-03-07