Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions-Reference-Cited by-同舟云学术

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Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions

Published:2014-08-19 Issue:6 Volume:39 Page:1098-1107
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Akdaş Saniye¹,Başlar Mehmet¹

Affiliation:

1. Chemical and Metallurgical Faculty; Food Engineering Department; Yıldız Technical University; Istanbul 34210 Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12324/fullpdf

Reference35 articles.

1. Performance analysis of drying of carrot slices in a semi-industrial continuous band dryer;Aghbashlo;J. Food Eng.,2009

2. The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice;Baslar;Int. J. Food Sci. Technol.,2013

3. Exposed-layer barley drying, three models fitted to new data up to 150C;Bruce;J. Agric. Eng. Res.,1985

4. Study on operating conditions of orange drying processing: Comparison between conventional and combined treatment;DePilli;J. Food Process. Preserv.,2008

5. Drying of eggplant slices in thin layers at different air temperatures;Doymaz;J. Food Process. Preserv.,2011a

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