Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.13030
Abstract: Green bell pepper was dried under vacuum assisted microwave (VAM) drying conditions. The effect of microwave power (100, 200, 300 W) and vacuum pressure (200, 400, 600 mmHg) were observed on shrinkage and rehydration characteristics of the… read more here.
Keywords: shrinkage; green bell; bell pepper; vacuum ... See more keywords
Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Processing and Preservation"
DOI: 10.22069/ejfpp.2021.16378.1536
Abstract: Introduction: Capsicum annuum L. fruits have amount of natural antioxidants and essential nutrients such as: vitamin C, carotenoids, phenolic compounds, and elements like potassium. Appearance of the crops, such as the shape, color, size, freshness… read more here.
Keywords: arabic gum; aloe vera; vera; green bell ... See more keywords