Changes in chemical composition and biological activity of essential oil from Thomson navel orange ( Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods-Reference-Cited by-同舟云学术

Changes in chemical composition and biological activity of essential oil from Thomson navel orange ( Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Published:2019-12-04 Issue:1 Volume:8 Page:124-138
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Farahmandfar Reza¹^ORCID,Tirgarian Behraad¹,Dehghan Bahare¹,Nemati Azeeta¹

Affiliation:

1. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1279

Reference63 articles.

1. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

2. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

3. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)

4. Kinetics of colour change of bamboo shoot slices during microwave drying

5. Flavanones: Citrus phytochemical with health-promoting properties

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