Effect of Maltodextrin on Drying Rate of Avocado (<i>Persea Americana</i> Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

Author:

Nguyen Thi-Van-LinhORCID,Nguyen Thi-Thuy-DungORCID,Huynh Quoc-TrungORCID,Nguyen Phuoc-Bao-DuyORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference84 articles.

1. 1. Abul-Fadl, M., Ghanem, T. (2011). Effect of refractance-window (RW) drying method on quality criteria of produced tomato powder as compared to the convection drying method. World Applied Sciences Journal, 15(7), 953-965.

2. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: Experiments and modelling;Adhikari;Journal of Food Engineering,2004

3. https://doi.org/10.1016/S0260-8774(03)00171-7

4. 3. Ahmed, M., Akter, M.S., Chin, K.-B., Eun, J.-B. (2009). Effect of maltodextrin concentration and drying temperature on quality properties of purple sweet potato flour. Food Science and Biotechnology, 18(6), 1487-1494.

5. Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L;Bahloul;) International Journal of Food Science & Technology,2009

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