Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion ( Allium cepa L.) powder-Reference-Cited by-同舟云学术

Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion ( Allium cepa L.) powder

Published:2020-09-04 Issue:10 Volume:85 Page:3345-3354
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bamba Bio Sigui Bruno¹^ORCID,Komenan Ayemene Cedrick Ardin²,Kouassi Kan Kouassi Parfait²,Soro Doudjo²

Affiliation:

1. Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit Université Peleforo Gon Coulibaly Korhogo BP 1328 Côte d'Ivoire

2. Food, Chemical and Environmental Process Sciences Unit Institut National Polytechnique Félix Houphouët Boigny (INP‐HB) Yamoussoukro BP 1313 Côte d'Ivoire

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15415

Reference48 articles.

1. Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L);Abdou B. A.;Journal of Food Sciences Nutrition,2018

2. Thin layer drying kinetics of pineapple: Effect of blanching temperature – time combination;Agarry S. E.;Nigerian Journal of Basic and Applied Science,2013

3. Impact of different blanching treatments on the nutritional and sensory properties of oven dried carrot slices;Agiriga A. N.;Sky Journal of Food Science,2015

4. Antioxidative phenolic constituents of skins of onion varieties and their activities

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