Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

Author:

Keser Duygu,Guclu Gamze,Kelebek Hasim,Keskin Muharrem,Soysal Yurtsever,Sekerli Yunus Emre,Arslan Aysel,Selli Serkan

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference48 articles.

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3. Using a functional carrot powder ingredient to produce sausages with high levels of nutraceuticals;Alvarado-Ramirez;J. Food Sci.,2018

4. Drying characteristics and quality parameters of microwave-dried grated carrots;Arikan;Food Bioprocess Technol.,2012

5. Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist;Buffler,1993

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