Effect of microwave assisted convective drying on physical properties, bioactive compounds, antioxidant potential and storage stability of red bell pepper

Current study was aimed to optimize the process conditions for microwave assisted convective drying of red bell pepper (RBP) by employing Response Surface Methodology (RSM). Responses analyzed for determining the optimum conditions were total phenolics, vitamin C, antioxidant activity, color change,...

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發表在:	Food Chemistry Advances
Main Authors:	Insha Zahoor, Tariq Ahmad Ganaie, Sajad Ahmad Wani
格式:	Article
語言:	英语
出版:	Elsevier 2023-12-01
主題:	Red bell pepper Response surface methodology Microwave assisted convective drying Optimization Storage stability
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S2772753X23002617