The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan-Reference-Cited by-同舟云学术

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The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan

Published:2024-09 Issue: Volume:191 Page:114716
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Dongjie^ORCID,Shen Qiaomei,Lin Kewei,Wang Feng,Bu Zhibin,Peng Jian,Brennan Charles,Benjakul Soottawat,Xiao Gengsheng,Ma Lukai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference33 articles.

1. Effect of thermal and non-thermal treatments on the color of citrus juice: A review;Aghajanzadeh;Food Reviews International,2021

2. Akdas, S., & Bas¸lar, M. (2015). Dehydration and degradation kinetics of bioactive compounds for mandarin slices under vacuum and oven drying conditions. Journal of Food Processing and Preservation, 39(6), 1098-1107.

3. Application of artificial neural network method for prediction of osmotic pretreatment based on the energy and exergy analyses in microwave drying of orange slices;Azadbakht;Energy,2018

4. Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy;Badin;Food Hydrocolloids,2023

5. Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels;Bozkir;Journal of Food Process Engineering,2021

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