Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages:
Authors:
Sabah Mohamed Monir
Journal: Food and Nutrition Sciences springer Volume:
Keywords : Effect , Instant Controlled Pressure Drop Process    
Abstract:
Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treat-ment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw mate-ria
    
     
 
       

Author Related Publications

  • Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012 More
  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010 More
  • Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011 More

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