Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

International Journal of Food Science and Technology

Volumn 47, Issue 3, 2012, Pages 603-612

  Raksakantong, Pornpimol ^a   Siriamornpun, Sirithon ^a   Meeso, Naret ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Drying; Fatty acid; Kaffir lime (Citrus hystrix D.C.); Phenolic compounds; Volatile compounds

Indexed keywords

AIR DRYING; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DRYING METHODS; DRYING TREATMENT; ESSENTIAL FATTY ACIDS; FAR-INFRARED RADIATION; FLAVONOID CONTENT; FRESH LEAVES; HOT AIR; INDUSTRIAL USE; KAFFIR LIME (CITRUS HYSTRIX D.C.); KAFFIR LIME LEAVES; LIME PRODUCTION; PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT; VIRIDIFLOROL; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

FATTY ACIDS; INDUSTRIAL APPLICATIONS; INFRARED RADIATION; LIME; LINOLEIC ACID; PHENOLS; PLANTS (BOTANY); UNSATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

DRYING;

CITRUS; CITRUS HYSTRIX;

EID: 84857056152     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02883.x     Document Type: Article

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