- Chemists, A. (1990). Official Methods of Analysis: Changes in Official... - Google Scholar. Supplement. Association of Official Analytical Chemists.
- Alzamora, S.M., Tapia, M.S., Leunda, A., Guerrero, S.N., Rojas, A.M., Gerschenson, L.N., & Parada-Arias, E. (2000). Minimal preservation of fruits: A cited project. Trends in Food Engineering, 205–225.
- Arévalo-Pinedo, A., & Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage. Journal of Food Engineering, 76(4), 562–567. https://doi.org/10.1016/J.JFOODENG.2005.06.003
- Arévalo-Pinedo, A., & Xidieh Murr, F.E. (2007). Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. Journal of Food Engineering, 80(1), 152–156. https://doi.org/10.1016/J.JFOODENG.2006.05.005
- Balzarini, M.F., Reinheimer, M.A., Ciappini, M.C., & Scenna, N.J. (2018). Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots. Journal of Food Science and Technology, 55(10), 4067–4078. https://doi.org/10.1007/S13197-018-3333-5/METRICS
- Cichowska, J., Żubernik, J., Czyżewski, J., Kowalska, H., & Witrowa-Rajchert, D. (2018). Efficiency of osmotic dehydration of apples in Polyols solutions. Molecules, 23(2), 446. https://doi.org/10.3390/MOLECULES23020446
- Daood, H.G., Kapitány, J., Biacs, P., & Albrecht, K. (2006). Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture, 86(14), 2450–2457. https://doi.org/10.1002/JSFA.2639
- Demiray, E., & Çalışkan Koç, G. (2021). Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom (Pleurotus ostreatus) slices. Journal of Food Processing and Preservation, 45(3), e15301. https://doi.org/10.1111/JFPP.15301
- Doymaz, I. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosystems Engineering, 89(3), 281–287. https://doi.org/10.1016/J.BIOSYSTEMSENG.2004.07.009
- Doymaz, I. (2006). Drying kinetics of black grapes treated with different solutions. Journal of Food Engineering, 76(2), 212–217. https://doi.org/10.1016/J.JFOODENG.2005.05.009
- Doymaz, I., & Ismail, O. (2010). Drying and rehydration behaviors of green bell peppers. Food Science and Biotechnology, 19(6), 1449–1455. https://doi.org/10.1007/S10068-010-0207-7/METRICS
- Doymaz, I., & Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55(4), 331–335. https://doi.org/10.1016/S0260-8774(02)00110-3
- Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. Journal of Food Science, 67(1), 168–175. https://doi.org/10.1111/J.1365-2621.2002.TB11378.X
- Lee, J., Durst, R., & International, R.W. (2005). AOAC official method: total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Usda.Gov. Retrieved June 15, 2023, from https://www.ars.usda.gov/research/publications/publication/?seqNo115=180292
- Lee, J.H., & Kim, H.J. (2009). Vacuum drying kinetics of Asian white radish (Raphanus sativus) slices. LWT - Food Science and Technology, 42(1), 180–186. https://doi.org/10.1016/J.LWT.2008.05.017
- Marzuki, S.U., Pranoto, Y., Khumsap, T., & Nguyen, L.T. (2021). Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato. Journal of Food Science and Technology, 58(8), 2884–2895. https://doi.org/10.1007/S13197-020-04789-5/METRICS
- Materska, M., & Perucka, I. (2005). Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum). Journal of Agricultural and Food Chemistry, 53(5), 1750–1756. https://doi.org/10.1021/JF035331K
- Orikasa, T., Ono, N., Watanabe, T., Ando, Y., Shiina, T., & Koide, S. (2018). Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika (Capsicum annuum). Food Quality and Safety, 2(2), 97–103. https://doi.org/10.1093/FQSAFE/FYY006
- Tunde-Akintunde, T.Y. (2010). Effect of pretreatment on drying time and quality of chilli pepper. Journal of Food Processing and Preservation ,34(4), 595–608. https://doi.org/10.1111/J.1745-4549.2008.00360.X
- Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., & Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117(4), 647–653. https://doi.org/10.1016/J.FOODCHEM.2009.04.066
- Yam, K.L., & Papadakis, S.E. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61(1), 137–142. https://doi.org/10.1016/S0260-8774(03)00195-X
- Zirjani, L., & Tavakolipour, H. (2010). The effect of different pre-processes in the process of drying bananas by microwave. Iranian Food Science and Technology, 6(1), 58-67.
|
