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Food ChemistryThe effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated.
Da-Wen Sun, Jun-Hu Cheng
exaly +3 more sources
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Development of Dragon Fruit Leather (Red-fleshed) by Using Peel as a Byproduct Waste Utilization
Journal of Experimental Agriculture InternationalAims: The study was carried out to standardize formulations and optimize the drying process parameters by tray drying technique for production of red-fleshed dragon fruit leather by using dragon fruit peel as a by-product waste utilization. Place and Duration of Study: Department of processing and food engineering, College of agricultural engineering,
Nisha Chavda +2 more
openaire +1 more source
Sensory Quality of Fresh Noodles Made with Red Dragon Fruit Peel Extract as a Natural Colorant
Journal of Multidisciplinary Science: MIKAILALSYSFresh noodles are widely consumed because of their chewy texture and ease of preparation. Product development in fresh noodles can be enhanced by using natural ingredients as colorants while increasing product value, including red dragon fruit peel, which contains anthocyanin pigments.
Riski Gusri Utami +3 more
openaire +1 more source
Pectin extracted from dragon fruit Peel: An exploration as a natural emulsifier
International Journal of Biological Macromolecules, 2022Dapeng Li, Hongru Chen, Yiyan Liu
exaly
Physical characteristics of broiler rations given red dragon fruit peel flour
AIP Conference ProceedingsRiko Noviadi +2 more
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High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel
Food Hydrocolloids, 2014Noranizan M A +2 more
exaly