Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels

Food and Bioprocess Technology

Volumn 8, Issue 11, 2015, Pages 2246-2255

  Ben Zid, Malek ^a   Dhuique Mayer, Claudie ^b   Bellagha, Sihem ^a   Sanier, Christine ^c   Collignan, Antoine ^b   Servent, Adrien ^b   Dornier, Manuel ^b  

^a INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^b UMR QUALISUD   (France)

^c UMR AGAP   (France)

Author keywords

Blanching; Citrus peels; Flavanones glycosides; Porosity; Structural changes

Indexed keywords

ATMOSPHERIC PRESSURE; COLOR; FLAVONOIDS; POROSITY; SOLAR RADIATION; STEAM; TISSUE;

BITTER COMPOUNDS; BLANCHING PROCESS; CITRUS AURANTIUM; CITRUS PEEL; MICROSCOPIC LEVELS; OSMOTIC TREATMENT; STRUCTURAL CHANGES; WATER AND STEAMS;

BLANCHING;

EID: 84943663031     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1573-1     Document Type: Article

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