Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques-Reference-Cited by-同舟云学术

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Published:2018-10-08 Issue:8 Volume:41 Page:e12902
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Tekgül Yeliz¹^ORCID,Baysal Taner²

Affiliation:

1. Food Processing Department, Kösk Vocational SchoolAdnan Menderes University Aydin Turkey

2. Faculty of Engineering, Department of Food EngineeringEge University Izmir Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12902

Reference56 articles.

1. The Influence of Abrasive Pretreatment on Hot Air Drying of Grape

2. Moisture Migration and Bulk Nutrients Interaction in a Drying Food Systems: A Review

3. Akdaş S.(2014). Mandalinalarin Farkli Kurutma Şartlarinda Biyoaktif Bileşenlerinin Degradasyon Kinetikleri. Yüksek Lisans Tezi Yıldız Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı İstanbul.

4. Microwave, air and combined microwave–air-drying parameters of pumpkin slices

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan;Food Research International;2024-09

2. Effects of fruit maturity and drying on extraction yields and densities of essential oils from fresh zest of Citrus limon Eureka;Biomass Conversion and Biorefinery;2024-06-13

3. Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties;Applied Food Research;2024-06

4. Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties;Journal of Food Science;2024-02-05

5. Development of an Odor Evaluation Method for Citrus Unshiu Peel Using an Electronic Nose Based on the Intensity of per Unit Length (INPULTH);YAKUGAKU ZASSHI;2024