Effects of pretreatment and drying temperatures on physicochemical and antioxidant properties of dried duku (Lansium domesticum)-Reference-Cited by-同舟云学术

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Effects of pretreatment and drying temperatures on physicochemical and antioxidant properties of dried duku (Lansium domesticum)

Published:2024-06 Issue: Volume:14 Page:100148
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Arshad Roslan,Mustafa Kamarul ‘Ain,Bakar Che Abdullah Abu,Zakaria Abd Jamil,Nawawi Noor Aida Aini,Anwar Nurul Zaizuliana Rois,Mohamad Wan Anwar Fahmi Wan,Mokhtar Wan Mohd Fadli Wan,Rahman Ahmad Razif Abdul,Jomduang Somchai

Funder

Universiti Sultan Zainal Abidin

Publisher

Elsevier BV

Reference79 articles.

1. Health benefits of fruits and vegetables;Slavin;Adv. Nutr.,2012

2. Handbook of Industrial Drying;Mujumdar,2014

3. Quality properties of fruits as affected by drying operation;Omolola;Crit. Rev. Food Sci. Nutr.,2017

4. Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries;Yu;J. Food Process. Preserv.,2017

5. A review on the effect of drying on antioxidant potential of fruits and vegetables;Kamiloglu;Crit. Rev. Food Sci. Nutr.,2016

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