Impact of cooking and drying operations on color, curcuminoids, and aroma of <i>Curcuma longa</i> L.-Reference-Cited by-同舟云学术

Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.

Published:2022-04-23 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yin Molika¹²^ORCID,Weil Mathieu¹³^ORCID,Avallone Sylvie¹,Lebrun Marc¹³,Conejero Geneviève⁴,In Sokneang²,Bohuon Philippe¹

Affiliation:

1. Qualisud, Univ Montpellier, CIRAD, Institut Agro Avignon Université, Univ de La Réunion Montpellier France

2. Institut de Technologie du Cambodge Food Technology and Nutrition Research Unit Phnom Penh Cambodia

3. CIRAD, UMR Qualisud Montpellier France

4. BPMP, CNRS, INRAE, Institut Agro University of Montpellier Montpellier France

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16643

Reference28 articles.

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2. Influence of post harvest processing conditions on yield and quality of ground turmeric (Curcuma longa L.)

3. Coloration différentielle dês inclusions lipidique et terpeniques dês pseudophylles du pin maritime au moyen du reactif Nadi;David R.;Comptes Rendus de I’Academie Des Sciences Paris,1964

4. Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.)

Cited by 3 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. Postharvest treatments of turmeric (Curcuma longa L.) in Cambodia – Impact on quality;Fruits;2022-12-22

2. Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.;Journal of Food Measurement and Characterization;2022-11-09

3. Postharvest treatments of turmeric (Curcuma longa L.) in Cambodia- Impact on quality;FRUITS;2022