Effect of freeze dried, hot air dried and fresh onions on the composition of volatile sulfocompounds in onion oils-Reference-Cited by-同舟云学术

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Effect of freeze dried, hot air dried and fresh onions on the composition of volatile sulfocompounds in onion oils

Published:2018-09-11 Issue:11 Volume:37 Page:1427-1440
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Gao Yuan¹²,Wu Shimin¹²³,Sun Yaqing¹²,Cong Renhuai⁴,Xiao Junyong⁴,Ma Fangli⁴

Affiliation:

1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China;

2. Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Shanghai, China;

3. Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Shanghai, China;

4. Research & Development Centre, Infinitus (China) Company Ltd, Guangzhou, China

Funder

National Natural Science Foundation of China

Shanghai Jiao Tong University Agri-X

Infinitus

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1504062

Reference44 articles.

1. New insights into the effects of onion consumption on lipid mediators using a diet-induced model of hypercholesterolemia

2. Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin

3. Onion: Nature Protection Against Physiological Threats

4. Changes in volatile organic compounds from wild rocket (Diplotaxis tenuifolia L.) during modified atmosphere storage

5. Volatile composition and sensory characteristics of onion powders prepared by convective drying

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