Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder-Reference-Cited by-同舟云学术

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Published:2021-02-27 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Jha Pooja¹,Meghwal Murlidhar¹^ORCID,Prabhakar Pramod K.¹^ORCID,Singh Anurag¹^ORCID

Affiliation:

1. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Sonipat Haryana India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15356

Reference42 articles.

1. Effects of different pretreatments on drying characteristics of banana slices;Abano E. E.;ARPN Journal of Engineering and Applied Sciences,2011

2. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices

3. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)

4. Effect of Pre-treatments and Drying Methods on Dehydration and Rehydration Characteristics of Carrot

5. Proximate composition and antioxidant activity of banana blossom of two cultivars in India;Arya K. S.;International Journal of Agriculture and Food Science Technology,2016

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