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Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices

Crossref DOI link: https://doi.org/10.1007/s00231-018-2354-y

Published Online: 2018-04-23

Published Print: 2018-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sarpong, Frederick

Yu, Xiaojie

Zhou, Cunshan

Oteng-Darko, Patricia

Amenorfe, Leticia Peace

Wu, Bengang

Bai, Junwen

Ma, Haile
Funding

Funding for this research was provided by:

National Key Research and Development Program of China (2017YFD0400903-01, 2016YFD0400705-04)

Policy Guidance Program (Research Cooperation) of Jiangsu (BY2016072-03)

Social Development Program (General Project) of Jiangsu (BE2016779)

Special Fund of Jiangsu Province for the Transformation of Scientific and Technological Achievements (BA2016169)
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Article History

Received: 12 December 2017

Accepted: 7 April 2018

First Online: 23 April 2018