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Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp) Cover

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
By: Salima Baississe,  Nadia Boulelouah,  Hanane Bedjaoui,  Mohamed Seghir Mehaoua and  Lies Reguieg  
Open Access
|Jul 2022

Authors

Salima Baississe

salima.baississe@univ-batna.dz

Laboratory of Food Science, Department of Food Technology, University of Batna 1, Batna, Algérie

Nadia Boulelouah

Laboratory of Food Science, Department of Food Technology, University of Batna 1, Batna, Algérie

Hanane Bedjaoui

Laboratory of Promotion of Innovation in Agriculture in Arid Regions, Department of Agricultural Sciences, Mohamed Kheider University, Biskra, Algeria

Mohamed Seghir Mehaoua

Laboratory of Genetics, Biotechnology and Valorization of Bio-resources, Mohamed Kheider University, Biskra, Algeria

Lies Reguieg

Agronomic School, ENSA, Algiers, Algeria
DOI: https://doi.org/10.2478/aucft-2022-0007 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 83 - 98
Submitted on: Feb 3, 2022
Accepted on: Apr 20, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Red pepper,
Modelling,
Thermophysical properties,
Pigments,
Texture Profile analysis (TPA)
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Salima Baississe, Nadia Boulelouah, Hanane Bedjaoui, Mohamed Seghir Mehaoua, Lies Reguieg, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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