ReviewCurrent protocols2026
Techniques for Estimation of Characteristics and Shelf-Life of Dried Pineapple (Ananas comosus) Slices.
Review in Current protocols, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Techniques for Estimation of Characteristics and Shelf-Life of Dried Pineapple (Ananas comosus) Slices.Current protocols · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Although a drying technology majorly aims at producing dried pineapple slices for enhancing their shelf-life, it also simultaneously affects other characteristics of pineapple slices, e.g., nutrients, bioactive compounds, quality attributes, microbiological and enzymatic activities, physical properties, and sensory attributes, such as taste, texture, appearance, and flavor. The optimization of drying technologies requires consideration of overall attributes of the slices. Thus, it is important for pineapple drying industries to have knowledge of the techniques that can be used for characterization of dried pineapple slices. In this overview article, detailed procedures have been compiled for characterization of dried pineapple slices. Articles were extracted from Scopus (search phrase: "pineapple" AND "slices" AND "drying" OR "dehydration") and techniques were compiled for raw material characteristics, sample preparation, and the characteristics of dried pineapple slices namely as nutritional (moisture, proximate, vitamins C and B-complex, pectin, minerals), physicochemical (water activity, total soluble solids, pH, and water activity), functional (phenolic compounds, flavonoids, carotenoids, antioxidant and enzymatic activity), physical (mechanical properties, microstructure, shrinkage and porosity, shape), quality (color, texture, volatiles, rehydration, sensory), and shelf-life (microbiological, sorption, packaging, and storage) characteristics. © 2026 Wiley Periodicals LLC.
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