[go: up one dir, main page]

Koménan et al., 2021 - Google Patents

Effects of drying methods and onion bulb variety on physicochemical and functional properties of onion powder

Koménan et al., 2021

View PDF
Document ID
12679923907365046736
Author
Koménan A
Bamba B
N’gouin J
Akré M
Soro Y
Publication year
Publication venue
Asian Food Science Journal

External Links

Snippet

Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling

Similar Documents

Publication Publication Date Title
RU2315534C1 (en) Method for production of instant powder from plant raw materials
Baloch et al. Proximate and mineral compositions of dried cauliflower (Brassica Oleracea L.) grown in Sindh, Pakistan
Satwase et al. Studies on Drying Characteristic and Nutritional Composition of Drumstick Leaves by Using Sun, Shadow, Cabinet and Oven Drying Methods. 2: 584 doi: 10.4172/scientificreports. 584 Page 2 of 4 Volume 2• Issue 1• 2013 which remains after the food sample has been treated under standardized conditions with standard boiled acid and alkali solutions
Bchir et al. Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds
Ajayi et al. Effect of drying method on nutritional composition, sensory and antimicrobial properties of Ginger (Zinginber officinale).
Kondareddy et al. Performance analysis of solar tunnel dryer with thermal storage and Photovoltaic system for drying star fruit
Wijewardana et al. Retention of physicochemical and antioxidant properties of dehydrated bael (Aegle marmelos) and palmyra (Borassus flabellifer) fruit powders
Srivastava et al. Nutritional content and significance of tomato powder
Siti Mahirah et al. Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves
Škrovánková et al. Polyphenols and antioxidant capacity in different types of garlic
Gupta et al. Preparation and quality evaluation of dehydrated carrot and onion slices
Dukare et al. Assessment of bioactive compounds, physicochemical properties, and microbial attributes of hot air–dried mango seed kernel powder: An approach for quality and safety evaluation of hot air–dried mango seed kernel powder
Koménan et al. Effects of drying methods and onion bulb variety on physicochemical and functional properties of onion powder
Kaur et al. Potential application of domestic solar dryers for coriander leaves: drying kinetics, thermal efficiency, and quality assessment
Sarkar et al. Unlocking the potential of pomegranate peels as a valuable source of bioactive compounds through effective drying strategies
Galoburda et al. Effect of pretreatment method on the content of phenolic compounds, vitamin C and antioxidant activity of dried dill
Tientcheu et al. Comparative study of the effect of five drying methods on bioactive compounds, antioxidant potential and organoleptic properties of Zingiber officinale (Ginger) rhizome
Mohamad et al. Comparison of Different Drying Methods and Preservatives on the Proximate Composition, Colour and Total Phenolic Content of Dried Ginger.
Aliero et al. Effect of drying on the nutrient composition of Vernonia amygdalina leaves
Nagamaniammai et al. Study on the effect of prawn (Machrobrachuim rosenbergii) chitosan coating on peeled shallot (Allium ascalonicum)
Demissew et al. Evaluation of drying methods on some nutritional and volatile components of Bombay red onion (Allium cepal L.)
Ozola et al. The influence of drying method to the changes of bioactive compounds in lingonberry by-products
Aghae et al. Effects of growing stages and drying methods on quality of shahsparam (Tanacetum balsamita L.)
Sarkar et al. Drying effects on phytochemicals and antioxidant properties of ginger powder undergoing different drying techniques
US20220183336A1 (en) Process of production of edible substance based upon halophyte plants, use and system of respective edible products