Effects of Pre-Treatments on Browning of Lemon Peels during Drying-Reference-Cited by-同舟云学术

Effects of Pre-Treatments on Browning of Lemon Peels during Drying

Published:2014 Issue:3 Volume:15 Page:181-187
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

HAWA La Choviya¹²,ALI Suriah Binti¹,FUJII Sachie¹,YOSHIMOTO Noriko¹,YAMAMOTO Shuichi¹

Affiliation:

1. Bio-Process Engineering Laboratory, Graduate School of Medicine & School of Engineering, Yamaguchi University

2. Department of Agricultural Engineering, Brawijaya University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/15/3/15_181/_pdf

Reference24 articles.

1. 1) J. F. Morton; Lemon. In: “Fruits of warm climates”, Creative Resource Systems, Winterville, 1987, pp. 160-168. (http://www.hort.purdue.edu/newcrop/morton/lemon.html)

2. 2) J. Barta, C. Balla, G. Vatai; Dehydration preservation of fruits. “Handbook of fruits and fruit processing: Second edition” , N. K. Sinha, J. S. Sidhu ed., Ames, lowa, Wiley-Blackwell, 2012, pp. 133-151.

3. 3) J. A. Troller, J. H. B. Christian; Water Activity and Food, Academic Press, NY (1978).

4. 4) D. M. Barret, J. C. Beaulieu, R. Shewfelt; Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Crit. Rev. Food Sci. Nutr., 50, 369-389 (2010).

5. 5) P. B. Pathare, U. L. Opara, F. A.-J. Al- Said; Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Tech., 6, 36-60 (2013).

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