Global perspective on red chili drying: insights from two decades of research (2004–2023)

Global perspective on red chili drying: insights from two decades of research (2004–2023)

In recent years, the drying of red chili peppers (Capsicum annuum) has garnered increasing attention in the global food industry, resulting in significant advances in drying techniques. This study presents a bibliometric analysis of red chili drying research from 2004 to 2023, using VOSviewer and Bi...

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Bibliographic Details
Main Authors: Huda M. Elmatsani, S. Joni Munarso, Boni Benyamin, Agus Budiyanto, Heryoki Yohanes, Mochammad Jusuf Djafar, Noveria Sjafrina, Ermi E. Koeslulat, Amos Lukas, Lanjar Lanjar, Arief Arianto
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-12-01
Series:Frontiers in Sustainable Food Systems
Subjects:
red chili
Capsicum annuum
drying techniques
bibliometric analysis
sustainable food processing
drying efficiency
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2024.1456938/full
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https://www.frontiersin.org/articles/10.3389/fsufs.2024.1456938/full

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