Optimisation of convective drying of carrots using selected processing and quality indicators

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 1998-2006

  Gamboa Santos, Juliana ^a   Soria, Ana C ^b   Fornari, Tiziana ^a   Villamiel, Mar ^a   Montilla, Antonia ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

2 furoylmethyl aminoacids; Carrot; Convective drying; Drying kinetic; Maillard reaction; Response surface methodology; Shrinkage; Vitamins

Indexed keywords

2-FUROYLMETHYL-AMINOACIDS; CARROT; CONVECTIVE DRYING; DRYING KINETIC; MAILLARD REACTION; RESPONSE SURFACE METHODOLOGY;

CHEMICAL REACTIONS; GLYCOSYLATION; HEAT CONVECTION; SHRINKAGE; VITAMINS;

DRYING;

DAUCUS CAROTA;

EID: 84884208271     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12076     Document Type: Article

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