ArticleJournal of food science and technology2019
Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 67 citations in OpenAlex.
- Utilization of Biomass Waste from Citrus Fruits for the Production of Essential Oils.Foods (Basel, Switzerland) · 2026Article
- Valorisation of Clementine, Mandarin, and Orange Peel By-Products as Value-Added Sources of Macronutrients, Fatty Acids, and Multiple Elements.Foods (Basel, Switzerland) · 2026Article
- Combined vacuum osmotic dehydration by pomegranate juice concentrate and hot-air assisted radiofrequency drying to produce fortified orange slices.Scientific reports · 2025Article
- Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress.Nutrients · 2025Review
- A Review on Novel Techniques Used for Drying Medicinal Plants and Its Applications.International journal of biomaterials · 2025Review
- Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity.ACS omega · 2024Article
- Characterization of Functional Ingredients Extracted with Ethanol Solvents from Ponkan (Foods (Basel, Switzerland) · 2024Article
- Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder.Foods (Basel, Switzerland) · 2024Article
- Bioactive Compounds from Kinnow Processing Waste and their Associated Benefits: A Review.Recent advances in food, nutrition & agriculture · 2024Review
- Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies ofJournal of food science and technology · 2023Article
- Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Journal of food science and technology · 2022Article
- Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress.Molecules (Basel, Switzerland) · 2021Article
- Application of non-isothermal simulation in optimization of food drying process.Journal of food science and technology · 2021Article
- Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders.Journal of food science and technology · 2021Article
- Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Molecules (Basel, Switzerland) · 2020Review
- Article
- Comprehensive evaluation of physicochemical properties and antioxidant activity ofFood science & nutrition · 2020Article
- Post-harvest processing and valorization of Kinnow mandarin (Journal of food science and technology · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aim of the present study was to evaluate the effect of different drying techniques on chemical composition, color and antioxidant activity of kinnow peel. Fresh peel was dehydrated by three different techniques (tray, vacuum and freeze) and regardless of the method results showed significant decreases in moisture, total phenols, flavonoids, antioxidant activity and color when compared to the fresh sample. Freeze drying was found superior in retention of polyphenolic characteristics and color attributes when compared with other drying techniques. The fresh and freeze-dried citrus peel extract was analyzed for individual phenolics and flavonoids with the help of HPLC indicating highest concentrations of ferulic acid and hesperidin.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.