The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
Author:
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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1. Experimental study and mathematical modelling of convective thin-layer drying of noni (Morinda citrifolia L.);Nexo Revista Científica;2023-02-22
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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
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