Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves-Reference-Cited by-同舟云学术

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Published:2022-03-02 Issue:6 Volume:57 Page:3467-3476
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Mouhoubi Khokha¹,Boulekbache‐Makhlouf Lila¹,Madani Khodir¹²,Palatzidi Anastasia³,Perez‐Jimenez Jara³,Mateos‐Aparicio Inmaculada⁴,Garcia‐Alonso Alejandra⁴^ORCID

Affiliation:

1. Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia 06000 Algeria

2. Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia 06000 Algeria

3. Department of Metabolism and Nutrition Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) José Antonio Novais 10 Madrid 28040 Spain

4. Department of Nutrition and Food Science Facultad de Farmacia Universidad Complutense de Madrid Plaza de Ramón y Cajal, s/n Madrid 28040 Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15670

Reference46 articles.

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2. Energy Consumption and Colour Characteristics of Nettle Leaves during Microwave, Vacuum and Convective Drying

3. Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

4. Study the effect of sun, oven and microwave drying on quality of onion slices

5. Effect of drying techniques on the total phenolic contents and antioxidant activity of selected fruits;Bushra S.;Journal of Medicinal Plants Research,2012

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