Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)-Reference-Cited by-同舟云学术

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)

Published:2020-06-23 Issue:13 Volume:100 Page:4791-4800
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Qiu Liqing¹,Zhang Min¹²^ORCID,Bhandari Bhesh³,Wang Bin⁴

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China

2. International Joint Laboratory on Food SafetyJiangnan University Wuxi China

3. School of Agriculture and Food SciencesUniversity of Queensland Brisbane Australia

4. Shandong Huamei Biology Science & Technology Co Pingyin China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10538

Reference49 articles.

1. Transcriptome-sequencing analyses reveal putative genes related to flower color variation in Chinese Rosa rugosa

2. Ultrasound‐assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit;Um M;Food Sci Biotechnol,2018

3. Purification, characterization, antioxidant and moisture-preserving activities of polysaccharides from Rosa rugosa petals

4. Extending the Shelf Life of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging

5. A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

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