Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods.

Rybak, Katarzyna; Wiktor, Artur; Kaveh, Mohammad; Dadan, Magdalena; Witrowa-Rajchert, Dorota; Nowacka, Malgorzata

Rybak, Katarzyna; Wiktor, Artur; Kaveh, Mohammad; Dadan, Magdalena; Witrowa-Rajchert, Dorota; Nowacka, Malgorzata.

Afiliação

Rybak K; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
Wiktor A; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
Kaveh M; Department of Petroleum Engineering, College of Engineering, Knowledge University, Erbil 44001, Iraq.
Dadan M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
Witrowa-Rajchert D; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
Nowacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.

Molecules ; 27(7)2022 Mar 27.

Article em En | MEDLINE | ID: mdl-35408568

Assuntos

Capsicum; Antioxidantes/química; Carotenoides; Dessecação/métodos; Cinética; Micro-Ondas; Água

Palavras-chave

antioxidant activity; blanching; carotenoids; color; drying; polyphenols; porosity; pulsed electric field; sugars content; ultrasound

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Capsicum Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Capsicum Idioma: En Ano de publicação: 2022 Tipo de documento: Article