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Evaluation of the use of Syzygium cumini
Effect of air-drying (SD Article)
Drying Kinetics and Antioxidant
Effect of blanching
Change in Colour and Antioxidant
Comparison of Antioxidant Activity
Effects of Air and Freeze Drying
anand
http://www.indiasarkarinaukri.com/
On 28 January 2012 11:56, sachin sonawane <sac007s@gmail.com> wrote:
Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry PowderOptimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology
International Journal of Food Sciences and Nutrition, Volume 62, Number 1, February 2011 , pp. 91-96(6)
Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact
Read More: http://informahealthcare.com/doi/abs/10.3109/09637486.2011.621412?journalCode=ijf
Drying Kinetics and Antioxidant Phytochemicals Retention of Salak Fruit under Different Drying and Pretreatment Conditions
Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powde
Read More: http://informahealthcare.com/doi/abs/10.3109/09637481003757852Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying
Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berrie
Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman
--Thanks and Regards,Sachin K SonawaneM Tech IInd YearInstitute of Chemical Technology, MatungaMob no: 9970564408
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