Modeling of drying and rehydration kinetics of Rosa pimpinellifolia fruits: Toward formulation and optimization of a new tea with high antioxidant properties-Reference-Cited by-同舟云学术

Modeling of drying and rehydration kinetics of Rosa pimpinellifolia fruits: Toward formulation and optimization of a new tea with high antioxidant properties

Published:2020-07-20 Issue:10 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Pashazadeh Hojjat¹^ORCID,Zannou Oscar¹^ORCID,Koca Ilkay¹^ORCID

Affiliation:

1. Department of Food Engineering Ondokuz Mayis University Samsun Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13486

Reference75 articles.

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3. Hybridization between the locally endangered Rosa spinosissima and Rosa mollis results in the pentaploid Rosa × sabinii in western Norway

4. Tocopherols in rose hips (Rosa spp.) during ripening

5. Carotenoid content and composition in rose hips (Rosa spp.) during ripening, determination of suitable maturity marker and implications for health promoting food products

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