Volatile composition and sensory characteristics of onion powders prepared by convective drying-Reference-Cited by-同舟云学术

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

Published:2017-09 Issue: Volume:231 Page:386-392
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choi So Mang,Lee Dong-Jin,Kim Jong-Yea,Lim Seung-Taik

Funder

Ministry of Agriculture, Food and Rural Affairs

Korea University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Quality changes of onion (Allium Cepa L.) as affected by the drying process;Adam;Food/Nahrung,2000

2. New approaches in improving the shelf life of minimally processed fruit and vegetables;Ahvenainen;Trends in Food Science & Technology,1996

3. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS;Álvarez;Food Chemistry,2011

4. Study the effect of sun, oven and microwave drying on quality of onion slices;Arslan;LWT-Food Science and Technology,2010

5. Comparative distribution of volatile aliphatic disulfides derived from fresh and dehydrated onions;Bernhard;Journal of Food Science,1968

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