Drying of selected major spices: Characteristics and influencing parameters, drying technologies, quality retention and energy saving, and mathematical models
Demand for value-added spices all year round has warranted suitable post-harvest
processing, since most are non-perennial by nature and perishable owing to enzymatic or …
processing, since most are non-perennial by nature and perishable owing to enzymatic or …
Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity
G Melgar-Lalanne, AJ Hernández-Álvarez… - Food and Bioprocess …, 2017 - Springer
Capsicum spp. fruit is one of the most produced vegetables around the world, and it is
consumed both as fresh vegetable and as a spice like a food additive for their characteristic …
consumed both as fresh vegetable and as a spice like a food additive for their characteristic …
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var …
A Vega-Gálvez, K Di Scala, K Rodríguez… - Food chemistry, 2009 - Elsevier
Red pepper has been recognised as an excellent source of antioxidants, being rich in
ascorbic acid and other phytochemicals. Drying conditions, particularly temperature, leads to …
ascorbic acid and other phytochemicals. Drying conditions, particularly temperature, leads to …
Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
The sun, oven (50 and 70° C) and microwave oven (210 and 700W) drying behaviors of red
bell-pepper slices were investigated. Effects of these drying methods in terms of colour …
bell-pepper slices were investigated. Effects of these drying methods in terms of colour …
Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality
In this research, effectiveness of various microwave–convective drying treatments were
compared to convective air drying and commercial belt drying to establish the most …
compared to convective air drying and commercial belt drying to establish the most …
The effect of drying method and storage on color characteristics of paprika
Discoloration and microbial proliferation are two major problems associated with production
of paprika (Capsicum annuum L.) with traditional drying methods. In the present study, the …
of paprika (Capsicum annuum L.) with traditional drying methods. In the present study, the …
Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic …
J Wang, XH Yang, AS Mujumdar, XM Fang, Q Zhang… - Food Chemistry, 2018 - Elsevier
Abstract Effect of high-humidity hot air impingement blanching on photochemical
degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2 …
degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2 …
Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot
The effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) and
rehydration of carrot tissue was studied. The intensity of PEF treatment was E= 0.6 kV/cm …
rehydration of carrot tissue was studied. The intensity of PEF treatment was E= 0.6 kV/cm …
Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
This study investigates the effects of ultrasound, in combination with chemical pretreatments,
on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2, 2 …
on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2, 2 …
Effect of chemical and physical pretreatments on the convective drying of cape gooseberry fruits (Physalis peruviana)
JE Vásquez-Parra, CI Ochoa-Martínez… - Journal of Food …, 2013 - Elsevier
Drying of cape gooseberry fruits is a slow process because of the low permeability to
moisture of the fruit's waxy skin. In this work, the effect of chemical pretreatments (sunflower …
moisture of the fruit's waxy skin. In this work, the effect of chemical pretreatments (sunflower …