Blanching and drying period affect moisture loss and vitamin C content in Ziziphus mauritiana (Lamk.)

African Journal of Biotechnology

Volumn 7, Issue 17, 2008, Pages 3100-3106

  Tembo, Lovejoy ^a,b   Chiteka, Z A ^a   Kadzere, Irene ^b,c   Akinnifesi, Festus K ^c   Tagwira, Fanuel ^a  

^a AFRICA UNIVERSITY   (Zimbabwe)

^b Box CY 550   (Zimbabwe)

^c WORLD AGROFORESTRY CENTRE ICRAF   (Kenya)

Author keywords

Colour chroma; Drying duration; Fruit darkening; Pre storage treatment; Quality attributes

Indexed keywords

ASCORBIC ACID;

AFRICA; ARTICLE; BLANCHING; CONSUMER; CONTROLLED STUDY; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FRUIT COLOR; FRUIT DRYING; FRUIT STORAGE; HARVEST; JUJUBE; METHODOLOGY; MOISTURE; NONHUMAN; WEIGHT; ZIMBABWE;

ZIZIPHUS; ZIZIPHUS MAURITIANA;

EID: 51849091032     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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