Author:
Taskin Onur,Polat Ahmet,Izli Nazmi,Asik Baris Bulent
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Reference43 articles.
1. 1. AlJuhaimi, F., Uslu, N., Özcan, M.M., ElBabiker, E.F., Ghafoor, K. (2016). Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits. Journal of Food Safety and Food Quality, 67, 164-167.
2. 2. Amiripour, M., Habibi-Najafi, M.B., Mohebbi, M., Emadi, B. (2015). Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology. Journal of Food Measurement and Characterization, 9(3), 269-280. https://doi.org/10.1007/s11694-015-9232-9
3. 3. Antal, T., Tarek-Tilistyák, J., Cziáky, Z., Sinka, L. (2017). Comparison of drying and quality characteristics of pear (Pyrus communis L.) using mid-infrared-freeze drying and single stage of freeze drying. International Journal of Food Engineering, 13(4), 125-146. https://doi.org/10.1515/ijfe-2016-0294
4. 4. AOAC (1960). Association of official analytical chemists. Official Methods of Analysis (9th ed.). Washington, DC
5. 5. Bai-Ngew, S., Therdthai, N., Dhamvithee, P. (2011). Characterization of microwave vacuum-dried durian chips. Journal of Food Engineering, 104(1), 114-122. https://doi.org/10.1016/j.jfoodeng.2010.12.003
Cited by
16 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