Assessment of the impact of drying processes on orange peel quality characteristics-Reference-Cited by-同舟云学术

Assessment of the impact of drying processes on orange peel quality characteristics

Published:2021-07 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Phuon Vichearavann¹²,Ramos Inês N.¹,Brandão Teresa R. S.¹,Silva Cristina L. M.¹

Affiliation:

1. CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal

2. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali Università degli Studi della Basilicata Potenza Potenza Italy

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13794

Reference38 articles.

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

2. Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves;Bejar A. K.;Journal of Food Processing & Technology,2011

3. Definition of colour in the non enzymatic browning process;Buera M. P.;Die Farbe,1986

4. Proximate compositions and antibacterial activity of Citrus sinensis (sweet orange) peel and seed extracts;Egbuonu A.;European Journal of Medicinal Plants,2016

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