Color quality, ascorbic acid, total carotenoid, and volatile compounds of dried orange slices as influenced by packaging methods and storage conditions
Author:
Affiliation:
1. Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15898
Reference41 articles.
1. Aroma modification of orange juice. III. Model test of the decrease of linalool and limonene with respect to the storage of orange juice in bottles and cans;Askar A.;Deutsche Lebensmittel‐Rundschau,1973
2. Application of artificial neural network method for prediction of osmotic pretreatment based on the energy and exergy analyses in microwave drying of orange slices
3. Linalool in Orange Juice: Origin and Thermal Stability
4. Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition
5. Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices
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3. Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits;Journal of the Science of Food and Agriculture;2022-05-30
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