Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages-Reference-Cited by-同舟云学术

Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages

Published:2021-02-25 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Al‐Juhaimi Fahad¹^ORCID,Uslu Nurhan²^ORCID,Musa Özcan Mehmet²^ORCID,Babiker Elfadıl E¹^ORCID,Ghafoor Kashif¹^ORCID,Mohamed Ahmed Isam¹^ORCID,Alsawmahi Omer N.¹

Affiliation:

1. Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15368

Reference30 articles.

1. Modelling of the drying of eggplants in thin-layers

2. Fatty acids profiling of avocado seed and pulp using gas chromatography–mass spectrometry combined with multivariate chemometric techniques

3. Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits;Bora P. S.;Grasas y Aceites,2001

4. Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass ( Persea americana ) throughout the harvest seasons

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