Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepaL.)-Reference-Cited by-同舟云学术

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Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepaL.)

Published:2017-09-12 Issue:4 Volume:36 Page:435-447
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Ren Feiyue¹²,Perussello Camila A.¹,Zhang Zhihang¹,Gaffney Michael T.³,Kerry Joseph P.²,Tiwari Brijesh K.¹

Affiliation:

1. Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland

2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

3. Horticulture Development Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

Funder

Irish Phytochemical Food Network (IPFN)

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1339715

Reference52 articles.

1. Suitability of thin layer models for infrared–hot air-drying of onion slices

2. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands

3. Antioxidant Activity of Several Allium Members

4. Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities

5. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

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3. Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments;Heliyon;2024-01

4. Biological Control of Fusarium oxysporum, the Causal Agent of Fusarium Basal Rot in Onion by Bacillus spp.;The Plant Pathology Journal;2023-12-01

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