Research Article
Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying
Sabah Mounira Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;b Laboratory of Engineering Science for Environment LaSIE FRE 3474 CNRS, University of La Rochelle, La Rochelle, FranceCorrespondence[email protected]
https://orcid.org/0000-0003-1434-494X
https://orcid.org/0000-0003-1434-494X, Atef Ghandourc Agricultural Engineering Research Institute, Agricultural Research Center, Cairo, Egypthttps://orcid.org/0000-0002-4630-9412
https://orcid.org/0000-0002-4630-9412, Carmen Téllez-Pérezb Laboratory of Engineering Science for Environment LaSIE FRE 3474 CNRS, University of La Rochelle, La Rochelle, France;d Instituto Tecnológico y de Estudios Superiores de Monterrey. Campus Querétaro. Cátedra de Biotecnología Agroalimentaria, Querétaro, Mexicohttps://orcid.org/0000-0002-8802-8897
https://orcid.org/0000-0002-8802-8897, , Arun S. Mujumdarf McGill University, Montreal, Canada;g Jiangnan University, Wuxi, Chinahttps://orcid.org/0000-0001-8564-948X
https://orcid.org/0000-0001-8564-948X & Karim Allafb Laboratory of Engineering Science for Environment LaSIE FRE 3474 CNRS, University of La Rochelle, La Rochelle, Francehttps://orcid.org/0000-0002-7600-5903
https://orcid.org/0000-0002-7600-5903