The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)-Reference-Cited by-同舟云学术

The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

Published:2019-06 Issue:2 Volume:39 Page:475-484
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OZCAN-SINIR Gulsah¹,OZKAN-KARABACAK Azime¹,TAMER Canan Ece¹,COPUR Omer Utku¹

Affiliation:

1. Bursa Uludag University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n2/0101-2061-cta-fst34417.pdf

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3. Microwave drying of grapevine (Vitis vinifera L.) leaves and determination of some quality parameters;Alibas İ.;Journal of Agricultural Sciences,2012

4. A novel total antioxidant capacity index for dietary polyphenols, vitamin C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak R.;Journal of Agricultural and Food Chemistry,2004

5. Study the effect of sun, oven and microwave drying on quality of onion slices;Arslan D.;Lebensmittel-Wissenschaft + Technologie,2010

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