Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree ( Leptospermum petersonii ) leaves-Reference-Cited by-同舟云学术

Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree ( Leptospermum petersonii ) leaves

Published:2021-01-23 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Saifullah Md¹²^ORCID,McCullum Rebecca¹,McCluskey Adam³,Van Vuong Quan¹^ORCID

Affiliation:

1. Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia

2. Department of Agro Product Processing Technology Faculty of Applied Science and Technology Jashore University of Science and Technology Jashore Bangladesh

3. Chemistry School of Environmental & Life Sciences The University of Newcastle Callaghan NSW Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15257

Reference59 articles.

1. Microwave, Vacuum, and Air Drying Characteristics of Collard Leaves

2. Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method

3. Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves

4. Dietary catechins in relation to coronary heart disease death among postmenopausal women

5. Phytochemical, antibacterial and antifungal properties of an aqueous extract of Eucalyptus microcorys leaves

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