Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
Mehmet Musa Özcan, Kashif Ghafoor, Fahad Al Juhaimi, Nurhan Uslu, Elfadıl E. Babiker, Isam A. Mohamed Ahmed, Ibrahim A. Almusallam
Topics & Concepts
ChemistryOrange (colour)Food scienceGallic acidFlavonoidMicrowave ovenDPPHLinoleic acidFatty acidCatechinOleic acidLipid oxidationAntioxidantPolyphenolOrganic chemistryBiochemistryMicrowaveQuantum mechanicsPhysicsPhytochemicals and Antioxidant ActivitiesBioactive Compounds in PlantsMedicinal Plant Research