Author:
Man Lam Van,Orikasa Takahiro,Koide Shoji,Muramatsu Yoshiki,Tagawa Akio
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference35 articles.
1. Alibas, O.I., Akbudak, B., and Akbudak, N. (2007). Microwave drying characteristics of spinach. J. Food Eng., 78, 577-583.
2. AOAC (1984). Official Methods of Analysis, Association of The Official Analytical Chemists. (14th ed.). Washington, DC, pp. 414-415.
3. Avila, I.M.L.B. and Silva, C.L.M. (1999). Modelling kinetics of thermal degradation of colour in peach puree. J. Food Eng., 39, 161-166.
4. Chuah, A.M., Lee, Y., Yamaguchi, T., Takamura, H., Yin, L., and Matoba, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chem., 111, 20-28.
5. Crank, J. (1975). The mathematics of diffusion (2nd ed.). Oxford University Press, New York, pp. 47-48, 90-91.
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