Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying
Edidiong Joseph Bassey, Jun‐Hu Cheng, Da‐Wen Sun
Topics & Concepts
ChemistryFlavonoidWater contentFood scienceBetalainPolyphenolKineticsAntioxidantOrganic chemistryPigmentPhysicsEngineeringQuantum mechanicsGeotechnical engineeringBotanical Research and ApplicationsMicroencapsulation and Drying ProcessesFood Drying and Modeling