Araştırma Makalesi
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Yıl 2018, Cilt: 24 Sayı: 4, 488 - 500, 05.12.2018
https://doi.org/10.15832/ankutbd.337966

Öz

Kaynakça

  • Adak N, Heybeli N, Ertekin C (2017). Infrared drying of strawberry nafiye. Food Chemistry 219: 109–16
  • Ahmed J, Shivhare US (2001). Thermal kinetics of color change, rheology, and storage characteristics of garlic puree/paste. Journal of Food Science 66 (5): 754–57
  • Alibas I (2007). Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying. Biosystems Engineering 96 (4): 495–502
  • Bal LM, Kar A, Satya S, Naik SN (2011). Kinetics of colour change of bamboo shoot slices during microwave drying. International Journal of Food Science and Technology 46 (4): 827–33
  • Balbay A, Şahin Ö (2012). Microwave drying kinetics of a thin-layer liquorice root. Drying Technology 30 (8): 859–64
  • Barreiro JA, Milano M, Sandoval AJ (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Jornal of Food Engineering 33 (3–4): 359–71
  • Bouraoui M, Richard P, Durance T (1994). Microwave and Convective drying of potato slices. Journal of Food Process Engineering 17 (3): 353–63
  • Brown AM (2001). A step-by-step guide to non-linear regression analysis of experimental data using a microsoft excel spreadsheet. Computer Methods and Programs in Biomedicine 65 (3): 191–200
  • Chen PN, Chu SC, Chiou HL, Kuo WH, Chiang CL, Hsieh YS (2006). Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Letters 235 (2): 248–59
  • Chua KJ, Chou SK (2005). A comparative study between intermittent microwave and infrared drying of bioproducts. International Journal of Food Science and Technology 40 (1): 23–39
  • Cohen JS, Yang TCS (1995). Progress in food dehydration. Trends in Food Science & Technology 6 (1): 20–25
  • Dadali G, Demirhan E, Özbek B (2007a). Color change kinetics of spinach undergoing microwave drying. Drying Technology 25 (10): 1713–23
  • Dadali G, Demirhan E, Özbek B (2007b). Microwave heat treatment of spinach : drying kinetics and effective moisture diffusivity. Drying Technology 25 (10): 1703–12
  • Dadali G, Kılıç Apar D, Özbek B (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology 25 (5): 925–36
  • Dai Q, Borenstein AR, Wu Y, Jackson JC, Larson EB (2006). Fruit and vegetable juices and alzheimer’s disease: the kame project. The American Journal of Medicine 119 (9): 751–59
  • Dehnad D, Jafari SM, Afrasiabi M (2016). Influence of drying on functional properties of food biopolymers: from traditional to novel dehydration techniques. Trends in Food Science and Technology 57: 116–31
  • Demirhan E, Özbek B (2009). Color change kinetics of microwave-dried basil. Drying Technology 27 (1): 156–66
  • Devahastin S, Niamnuy C (2010). Invited review: modelling quality changes of fruits and vegetables during drying: a review. International Journal of Food Science & Technology 45 (9): 1755–67
  • Doymaz I (2012). Sun drying of seedless and seeded grapes. Journal of Food Science and Technology 49 (2): 214–20
  • Duenãs M, Peez-Alonso J, Santos-Buelga C, Escribano-Bailo T (2008). Anthocyanin composition in fig (Ficus carica L.). Journal of Food Composition and Analysis 21: 107–15
  • Erbay Z, Icier F (2010). Thin-layer drying behaviors of olive leaves (Olea europaea L.). Journal of Food Process Engineering 33 (2): 287–308
  • Feng H, Tang J (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science 63 (4): 679–83
  • Içier F, Baysal T, Taştan Ö, Özkan G (2014). Microwave drying of black olive slices : effects on total phenolic contents and colour. The Journal of Food 39 (6): 323–30
  • Igual M, Contreras C, Martínez-Navarrete N (2014). Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement. LWT - Food Science and Technology 56 (1): 200–206
  • Kammoun Bejar A, Kechaou N, Mihoubi NB (2011). Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves. Journal of Food Processing & Technology 2 (2): 109
  • Karam MC, Petit J, Zimmer D, Djantou EB, Scher J (2016). Effects of drying and grinding in production of fruit and vegetable powders: a review. Journal of Food Engineering 188: 32–49
  • Kiranoudis CT, Tsami E, Maroulis ZB (1997). Microwave vacuum drying kinetics of some fruits. Drying Technology 15 (10): 2421–40
  • Kostaropoulos AE, Saravacos GD (1995). Microwave pre-treatment for sun-dried raisins. Journal of Food Science 60 (2): 344–47
  • Krokida MK, Marinos-Kouris D (2003). Rehydration kinetics of dehydrated products. Journal of Food Engineering 57 (1): 1–7
  • Lambert RJW, Mytilinaios I, Maitland L, Brown AM (2012). Monte carlo simulation of parameter confidence intervals for non-linear regression analysis of biological data using microsoft excel. Computer Methods and Programs in Biomedicine 107 (2): 155–63
  • Law CL, Chen HHH, Mujumdar AS (2014). Food technologies: drying. Encyclopedia of Food Safety 3: 156–67
  • Lee HS, Coates GA (1999). Thermal pasteurization effects on color of red grapefruit juices. Journal of Food Science 64 (4): 663–66
  • León K, Mery D, Pedreschi F, León J (2006). Color measurement in L∗a∗b∗ units from RGB digital images. Food Research International 39 (10): 1084–91
  • Lobo FA, Nascimento MA, Domingues JR, Falcao DQ, Hernanz D, Heredia FJ, de Lima Araujo KG (2017). Foam mat drying of tommy atkins mango: effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chemistry 221: 258–66
  • López A, Piqué MT, Boatella J, Parcerisa J, Romero A, Ferrá A, Garcí J (1997). Influence of drying conditions on the hazelnut quality. III. browning. Drying Technology 15 (3): 989–1002
  • Lozano JE, Ibarz A (1997). Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering 31 (3): 365–73
  • Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry 135 (3): 1520–26
  • Maskan A, Kaya S, Maskan M (2002). Effect of concentration and drying processes on color change of grape juice and leather (pestil). Journal of Food Engineering 54 (1): 75–80
  • Maskan M (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering 44 (2): 71–78
  • Maskan M (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48: 169–75
  • Meléndez-Martínez AJ, Vicario IM, Heredia FJ (2005). Instrumental measurement of orange juice colour: a review. Journal of the Science of Food and Agriculture 85 (6): 894–901
  • Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry 56 (1): 139–47
  • Mirzabeigi Kesbi O, Sadeghi M, Mireei SA (2016). Quality assessment and modeling of microwave-convective drying of lemon slices. Engineering in Agriculture, Environment and Food 9 (3): 216–23
  • Nadian MH, Rafiee S, Aghbashlo M, Hosseinpour S, Mohtasebi SS (2015). Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying. Food and Bioproducts Processing 94: 263–74
  • Nindo CI, Sun T, Wang SW, Tang J, Powers JR (2003). Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis L.). LWT - Food Science and Technology 36 (5): 507–16
  • Oliveira ACM, Balaban MO (2006). Comparision of a colorimeter with a machine vision system in measuring color of gulf of mexico sturgeon fillets. Applied Engineering in Agriculture 22 (4): 583–87
  • Orsat V, Changrue V, Raghavan VGS (2006). Microwave drying of fruits and vegetables. Stewart Postharvest Review 2 (6): 1–7
  • Pittia P, Antonello P (2016) Safety by control of water activity: drying, smoking, and salt or sugar addition. In: Prakash V, Martín-Belloso O, Keener L, Astley S, Braun S, McMahon H, Lelieveld H (Eds). Regulating Safety of Traditional and Ethnic Foods, Academic Press, pp. 7–28
  • Prachayawarakorn S, Prachayawasin P, Soponronnarit S (2004). Effective diffusivity and kinetics of urease inactivation and color change during processing of soybeans with superheated-steam fluidized bed. Drying Technology 22 (9): 2095–2118
  • Rhim JW, Nunes RV, Jones VA, Swartzel KR (1989). Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Science 54 (3): 776–77
  • Rudra SG, Singh H, Basu S, Shivhare US (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering 86 (3): 379–87
  • Sabarez HT (2014). Mathematical modeling of the coupled transport phenomena and color development: finish drying of trellis-dried sultanas. Drying Technology 3937: 578–89
  • Saleem A, Husheem M, Härkönen P, Pihlaja K (2002). Inhibition of cancer cell growth by crude extract and the phenolics of Terminalia chebula retz. fruit. Journal of Ethnopharmacology 81 (3): 327–36
  • Serratosa M, Ana Marquez PA, Lopez-Toledano A, Medina M, Merida J (2011). Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature. J Journal of Agricultural and Food Chemistry 59 (5): 1882–92
  • Therdthai N, Zhou W (2009). Characterization of microwave vacuum drying and hot air drying of mint leaves. Journal of Food Engineering 91 (3): 482–89
  • Weemaes C, Ooms V, Indrawati L, Ludikhuyze L, Broeck I, Loey A, Hendrickx M (1999). Pressure-temperature degradation of green color in broccoli juice. Journal of Food Science 64 (3): 504–8
  • Wen JL, Islam MR, Mujumdar AS (2003) A simulation study on convection and microwave drying of different food products. Drying Technol 21 (8): 1549–74.
  • Wu D, Sun DW (2013) Food colour measurement using computer vision. In: Kilcast D (Ed), Instrumental Assessment of Food Sensory Quality Agricultural. 1 st edition. Woodhead Publishing Series in Food Science, Technology and Nutrition: UK. pp. 165-195e
  • Wu D, Sun DW (2013). Colour measurements by computer vision for food quality control - a review. Trends in Food Science and Technology 29 (1): 5–20
  • Yagiz Y, Balaban MO, Kristinsson HG, Welt BA, Marshall MR (2009). Comparison of minolta colorimeter and machine vision system in measuring colour of irradiated atlantic salmon. Journal of the Science of Food and Agriculture 89 (4): 728–30
  • Zhang M, Zhang CJ, Shrestha S (2005). Study on the preparation technology of superfine ground powder of Agrocybe chaxingu huang. Journal of Food Engineering 67 (3): 333–37
  • Zhang Y, Vareed SK, Nair MG (2005). Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables. Life Sciences 76 (13): 1465–72

Colour Change Kinetics of the Inner and Outer Surface of Brussels Sprouts during Microwave Drying Process

Yıl 2018, Cilt: 24 Sayı: 4, 488 - 500, 05.12.2018
https://doi.org/10.15832/ankutbd.337966

Öz

The effect of microwave output powers on colour change kinetics of the inner and outer surface of brussels sprouts was investigated during microwave drying process. The colour changes of the materials were quantified by means of the CIELab scale parameters like L*, a*, and b*. The total color change (∆E), chroma (C*), hue angle (h*), and browning index (BI) were also calculated by using these values. As expected, microwave drying process changed the colour parameters at different rates depending on the output power used because of browning. The values of a*, ∆E, and BI on both surfaces of the brussels sprouts increased, other values decreased during drying. The mathematical modeling study of color change kinetics indicated that all colour parameters fitted to a zero-order kinetic model and the 460 W output power occured the lowest change rates of all colour parameters. According to the values of activation energy calculated by colour change kinetic parameters, more colour change on the outer surface of brussels sprouts happened by the increase in microwave output power.



Kaynakça

  • Adak N, Heybeli N, Ertekin C (2017). Infrared drying of strawberry nafiye. Food Chemistry 219: 109–16
  • Ahmed J, Shivhare US (2001). Thermal kinetics of color change, rheology, and storage characteristics of garlic puree/paste. Journal of Food Science 66 (5): 754–57
  • Alibas I (2007). Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying. Biosystems Engineering 96 (4): 495–502
  • Bal LM, Kar A, Satya S, Naik SN (2011). Kinetics of colour change of bamboo shoot slices during microwave drying. International Journal of Food Science and Technology 46 (4): 827–33
  • Balbay A, Şahin Ö (2012). Microwave drying kinetics of a thin-layer liquorice root. Drying Technology 30 (8): 859–64
  • Barreiro JA, Milano M, Sandoval AJ (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Jornal of Food Engineering 33 (3–4): 359–71
  • Bouraoui M, Richard P, Durance T (1994). Microwave and Convective drying of potato slices. Journal of Food Process Engineering 17 (3): 353–63
  • Brown AM (2001). A step-by-step guide to non-linear regression analysis of experimental data using a microsoft excel spreadsheet. Computer Methods and Programs in Biomedicine 65 (3): 191–200
  • Chen PN, Chu SC, Chiou HL, Kuo WH, Chiang CL, Hsieh YS (2006). Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Letters 235 (2): 248–59
  • Chua KJ, Chou SK (2005). A comparative study between intermittent microwave and infrared drying of bioproducts. International Journal of Food Science and Technology 40 (1): 23–39
  • Cohen JS, Yang TCS (1995). Progress in food dehydration. Trends in Food Science & Technology 6 (1): 20–25
  • Dadali G, Demirhan E, Özbek B (2007a). Color change kinetics of spinach undergoing microwave drying. Drying Technology 25 (10): 1713–23
  • Dadali G, Demirhan E, Özbek B (2007b). Microwave heat treatment of spinach : drying kinetics and effective moisture diffusivity. Drying Technology 25 (10): 1703–12
  • Dadali G, Kılıç Apar D, Özbek B (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology 25 (5): 925–36
  • Dai Q, Borenstein AR, Wu Y, Jackson JC, Larson EB (2006). Fruit and vegetable juices and alzheimer’s disease: the kame project. The American Journal of Medicine 119 (9): 751–59
  • Dehnad D, Jafari SM, Afrasiabi M (2016). Influence of drying on functional properties of food biopolymers: from traditional to novel dehydration techniques. Trends in Food Science and Technology 57: 116–31
  • Demirhan E, Özbek B (2009). Color change kinetics of microwave-dried basil. Drying Technology 27 (1): 156–66
  • Devahastin S, Niamnuy C (2010). Invited review: modelling quality changes of fruits and vegetables during drying: a review. International Journal of Food Science & Technology 45 (9): 1755–67
  • Doymaz I (2012). Sun drying of seedless and seeded grapes. Journal of Food Science and Technology 49 (2): 214–20
  • Duenãs M, Peez-Alonso J, Santos-Buelga C, Escribano-Bailo T (2008). Anthocyanin composition in fig (Ficus carica L.). Journal of Food Composition and Analysis 21: 107–15
  • Erbay Z, Icier F (2010). Thin-layer drying behaviors of olive leaves (Olea europaea L.). Journal of Food Process Engineering 33 (2): 287–308
  • Feng H, Tang J (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science 63 (4): 679–83
  • Içier F, Baysal T, Taştan Ö, Özkan G (2014). Microwave drying of black olive slices : effects on total phenolic contents and colour. The Journal of Food 39 (6): 323–30
  • Igual M, Contreras C, Martínez-Navarrete N (2014). Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement. LWT - Food Science and Technology 56 (1): 200–206
  • Kammoun Bejar A, Kechaou N, Mihoubi NB (2011). Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves. Journal of Food Processing & Technology 2 (2): 109
  • Karam MC, Petit J, Zimmer D, Djantou EB, Scher J (2016). Effects of drying and grinding in production of fruit and vegetable powders: a review. Journal of Food Engineering 188: 32–49
  • Kiranoudis CT, Tsami E, Maroulis ZB (1997). Microwave vacuum drying kinetics of some fruits. Drying Technology 15 (10): 2421–40
  • Kostaropoulos AE, Saravacos GD (1995). Microwave pre-treatment for sun-dried raisins. Journal of Food Science 60 (2): 344–47
  • Krokida MK, Marinos-Kouris D (2003). Rehydration kinetics of dehydrated products. Journal of Food Engineering 57 (1): 1–7
  • Lambert RJW, Mytilinaios I, Maitland L, Brown AM (2012). Monte carlo simulation of parameter confidence intervals for non-linear regression analysis of biological data using microsoft excel. Computer Methods and Programs in Biomedicine 107 (2): 155–63
  • Law CL, Chen HHH, Mujumdar AS (2014). Food technologies: drying. Encyclopedia of Food Safety 3: 156–67
  • Lee HS, Coates GA (1999). Thermal pasteurization effects on color of red grapefruit juices. Journal of Food Science 64 (4): 663–66
  • León K, Mery D, Pedreschi F, León J (2006). Color measurement in L∗a∗b∗ units from RGB digital images. Food Research International 39 (10): 1084–91
  • Lobo FA, Nascimento MA, Domingues JR, Falcao DQ, Hernanz D, Heredia FJ, de Lima Araujo KG (2017). Foam mat drying of tommy atkins mango: effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chemistry 221: 258–66
  • López A, Piqué MT, Boatella J, Parcerisa J, Romero A, Ferrá A, Garcí J (1997). Influence of drying conditions on the hazelnut quality. III. browning. Drying Technology 15 (3): 989–1002
  • Lozano JE, Ibarz A (1997). Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering 31 (3): 365–73
  • Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M (2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry 135 (3): 1520–26
  • Maskan A, Kaya S, Maskan M (2002). Effect of concentration and drying processes on color change of grape juice and leather (pestil). Journal of Food Engineering 54 (1): 75–80
  • Maskan M (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering 44 (2): 71–78
  • Maskan M (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48: 169–75
  • Meléndez-Martínez AJ, Vicario IM, Heredia FJ (2005). Instrumental measurement of orange juice colour: a review. Journal of the Science of Food and Agriculture 85 (6): 894–901
  • Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry 56 (1): 139–47
  • Mirzabeigi Kesbi O, Sadeghi M, Mireei SA (2016). Quality assessment and modeling of microwave-convective drying of lemon slices. Engineering in Agriculture, Environment and Food 9 (3): 216–23
  • Nadian MH, Rafiee S, Aghbashlo M, Hosseinpour S, Mohtasebi SS (2015). Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying. Food and Bioproducts Processing 94: 263–74
  • Nindo CI, Sun T, Wang SW, Tang J, Powers JR (2003). Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis L.). LWT - Food Science and Technology 36 (5): 507–16
  • Oliveira ACM, Balaban MO (2006). Comparision of a colorimeter with a machine vision system in measuring color of gulf of mexico sturgeon fillets. Applied Engineering in Agriculture 22 (4): 583–87
  • Orsat V, Changrue V, Raghavan VGS (2006). Microwave drying of fruits and vegetables. Stewart Postharvest Review 2 (6): 1–7
  • Pittia P, Antonello P (2016) Safety by control of water activity: drying, smoking, and salt or sugar addition. In: Prakash V, Martín-Belloso O, Keener L, Astley S, Braun S, McMahon H, Lelieveld H (Eds). Regulating Safety of Traditional and Ethnic Foods, Academic Press, pp. 7–28
  • Prachayawarakorn S, Prachayawasin P, Soponronnarit S (2004). Effective diffusivity and kinetics of urease inactivation and color change during processing of soybeans with superheated-steam fluidized bed. Drying Technology 22 (9): 2095–2118
  • Rhim JW, Nunes RV, Jones VA, Swartzel KR (1989). Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Science 54 (3): 776–77
  • Rudra SG, Singh H, Basu S, Shivhare US (2008). Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree. Journal of Food Engineering 86 (3): 379–87
  • Sabarez HT (2014). Mathematical modeling of the coupled transport phenomena and color development: finish drying of trellis-dried sultanas. Drying Technology 3937: 578–89
  • Saleem A, Husheem M, Härkönen P, Pihlaja K (2002). Inhibition of cancer cell growth by crude extract and the phenolics of Terminalia chebula retz. fruit. Journal of Ethnopharmacology 81 (3): 327–36
  • Serratosa M, Ana Marquez PA, Lopez-Toledano A, Medina M, Merida J (2011). Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature. J Journal of Agricultural and Food Chemistry 59 (5): 1882–92
  • Therdthai N, Zhou W (2009). Characterization of microwave vacuum drying and hot air drying of mint leaves. Journal of Food Engineering 91 (3): 482–89
  • Weemaes C, Ooms V, Indrawati L, Ludikhuyze L, Broeck I, Loey A, Hendrickx M (1999). Pressure-temperature degradation of green color in broccoli juice. Journal of Food Science 64 (3): 504–8
  • Wen JL, Islam MR, Mujumdar AS (2003) A simulation study on convection and microwave drying of different food products. Drying Technol 21 (8): 1549–74.
  • Wu D, Sun DW (2013) Food colour measurement using computer vision. In: Kilcast D (Ed), Instrumental Assessment of Food Sensory Quality Agricultural. 1 st edition. Woodhead Publishing Series in Food Science, Technology and Nutrition: UK. pp. 165-195e
  • Wu D, Sun DW (2013). Colour measurements by computer vision for food quality control - a review. Trends in Food Science and Technology 29 (1): 5–20
  • Yagiz Y, Balaban MO, Kristinsson HG, Welt BA, Marshall MR (2009). Comparison of minolta colorimeter and machine vision system in measuring colour of irradiated atlantic salmon. Journal of the Science of Food and Agriculture 89 (4): 728–30
  • Zhang M, Zhang CJ, Shrestha S (2005). Study on the preparation technology of superfine ground powder of Agrocybe chaxingu huang. Journal of Food Engineering 67 (3): 333–37
  • Zhang Y, Vareed SK, Nair MG (2005). Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables. Life Sciences 76 (13): 1465–72
Toplam 62 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Emine Nakilcioğlu-taş

Semih Ötleş Bu kişi benim

Yayımlanma Tarihi 5 Aralık 2018
Gönderilme Tarihi 13 Eylül 2017
Kabul Tarihi 13 Kasım 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 24 Sayı: 4

Kaynak Göster

APA Nakilcioğlu-taş, E., & Ötleş, S. (2018). Colour Change Kinetics of the Inner and Outer Surface of Brussels Sprouts during Microwave Drying Process. Journal of Agricultural Sciences, 24(4), 488-500. https://doi.org/10.15832/ankutbd.337966

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