Process development of Gac powder by using different enzymes and drying techniques

Journal of Food Engineering

Volumn 85, Issue 3, 2008, Pages 359-365

  Tran, T H ^a   Nguyen, M H ^a,c   Zabaras, D ^b   Vu, L T T ^a  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

carotene; Carotenoid; Constant drying rate; Critical moisture content; Enzymatic pre treatment; Gac aril; Lycopene

Indexed keywords

DEHYDRATION; ENZYMES; FOOD PROCESSING; MOISTURE;

CAROTENOID; CONSTANT DRYING RATE; CRITICAL MOISTURE CONTENT; ENZYMATIC PRETREATMENT; LYCOPENE;

FRUITS;

EID: 35448972091     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.07.029     Document Type: Article

References (13)

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