Drying of Seabuckthorn (Hippophae rhamnoidesL.) Berry: Impact of Dehydration Methods on Kinetics and Quality-Reference-Cited by-同舟云学术

Drying of Seabuckthorn (Hippophae rhamnoidesL.) Berry: Impact of Dehydration Methods on Kinetics and Quality

Published:2011-02-28 Issue:3 Volume:29 Page:351-359
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Araya-Farias Monica,Makhlouf Joseph,Ratti Cristina

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2010.497590

Reference42 articles.

1. Sea Buckthorn Products: Manufacture and Composition

2. Changes in sugar, organic acid, flavonol and carotenoid composition during ripening of berries of three seabuckthorn (Hippophae rhamnoides L.) cultivars

3. St. George , S. ; Cenkowski , S. ; Muir , W.E. A review of drying technologies for the preservation of nutritional compounds in waxy skinned fruit.2004 North Central ASAE/CSAE Conference, Winnipeg, MB, September 24–25, 2004; Paper No 04-104 .

4. Hot air and freeze-drying of high-value foods: a review

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