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

Department Related Publications

  • Elsayed Mohamed Abdel Wahed Khalil, "Quality of white soft cheese made with different vegetable oils as milk fat substitute جودة الجبن الأبيض الطري المصنع باستخدام الزيوت النباتية المختلفة كبديل لدهن اللبن", Zagazig J. Agric. Res.,, 2013 More
  • Amal Ahmed Mohamed Mahmoud Adawy, "POSSIBILITY OF BENEFITS OF EMPTY MOTIFS FOR IMPROVING THE PERFORMANCE OF CURTAINS TEXTILE", الجمعية المصرية للاقتصاد المنزلى, 2013 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
  • Gehan Abdallah Mohamed Elshorbagy, "الاستفادة من مستخلصات قشر البطاطس كمضادات أكسدة طبيعية في ثبات زيت دوار الشمس", مجلة الإسكندرية لعلوم وتكنولوجيا الأغذية, 2013 More
  • Abdelrahman Mohamed Ahmed Soliman, "Physicochemical, sensorial, antioxidant and volatile of juice from prickly pear with guava or mandarin.", e - ISSN 2320 – 7876 www .ijfans .com, 2014 More
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