Luận văn ảnh hưởng của nồng độ dung dịch và điều kiện nhiệt độ lên vỏ bưởi sấy dẻo

ể có thể tạo ra sản phẩm chất lượng về cảm quan và giá trị dinh dưỡng theo yêu
cầu.

40


TÀI LIỆU THAM KHẢO

A.L. Raoult-Wack. 1994. “The Osmotic Dehydration.” Trends in Food Science & Technology
5 (August).
Azarpazhooh, Elham, and Hosahalli S Ramaswamy. 2010. “Microwave-Osmotic Dehydration
of Apples Under Continuous Flow Medium Spray Conditions : Comparison with Other
Methods,” 49–56. />Baker, Robert A, and Louise Wicker. 1996. “Applications of Enzyme Infusion in the Food
Industry” 71 (September): 279–84.
Barat, J. M., A. Chiralt, and P. Fito. 2001. “Effect of Osmotic Solution Concentration,
Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics
of Apple Slices.” Food Science and Technology International 7 (5): 451–56.
/>Bhattacharya, S. K., A. Bhattacharya, K. Sairam, and S. Ghosal. 2000. “AnxiolyticAntidepressant Activity of Withania Somnifera Glycowithanolides: An Experimental
Study.” Phytomedicine 7 (6): 463–69. />Characteristics, General. 2011. “Freeze-Drying – Application in Food Processing and
Biotechnology – A Review” 61 (3): 165–71. />Chiralt, A, P Fito, and Food Science. 2003. “Food Science and Technology International
Transport
Mechanisms
in
Osmotic
Dehydration :”
/>Chiralt, Amparo, and Pau Talens. 2005. “Physical and Chemical Changes Induced by
Osmotic Dehydration in Plant Tissues.” Journal of Food Engineering 67 (1–2): 167–77.
/>Fito, Pedro. 1994. Modelling of Vacuum Osmotic Dehydration of Food. Journal of Food
Engineering. Vol. 22. ELSEVIER SCIENCE LIMITED. />Gupta, V., K. Kohli, P. Ghaiye, and a. Lather. 2011. “Pharmacological Potential of Citrus
Paradisi - An Overview.” International Journal of Phytotherapy Research 1 (1): 8–17.
Hasegawa, Shin, Mark A. Berhow, and Gary D. Manners. 2000. “Citrus Limonoid Research:

An Overview.” ACS Symposium Series 758 (4): 1–8.
Jayaraman, K. S., and D. K. Das Gupta. 1992. Dehydration of Fruits and Vegetables —
Recent Developments in Principles and Techniques. Drying Technology. Vol. 10.
/>Oboh, G., and A. O. Ademosun. 2011. “Phenolic Extracts from Grapefruit Peels (Citrus

41


Paradisi) Inhibit Key Enzymes Linked with Type 2 Diabetes and Hypertension.” Journal
of Food Biochemistry 35 (6): 1703–9. />Ortun, A, and A Ba. 2006. “Food Chemistry Citrus Paradisi and Citrus Sinensis Flavonoids :
Their Influence in the Defence Mechanism against Penicillium Digitatum” 98: 351–58.
/>Patil, Bhimanagouda S., Jennifer S. Brodbelt, Edward G. Miller, and Nancy D. Turner. 2006.
“Potential Health Benefits of Citrus: An Overview.” ACS Symposium Series 936: 1–16.
Puri, Munish, Aneet Kaur, Wolfgang H. Schwarz, Satbir Singh, and J. F. Kennedy. 2011.
“Molecular Characterization and Enzymatic Hydrolysis of Naringin Extracted from
Kinnow Peel Waste.” International Journal of Biological Macromolecules 48 (1): 58–62.
/>Sablani, Shyam S. 2006. “Drying of Fruits and Vegetables: Retention of
Nutritional/Functional
Quality.”
Drying
Technology
24
(2):
123–35.
/>Wang, Yuan Chuen, Yueh Chueh Chuang, and Hsing Wen Hsu. 2008. “The Flavonoid,
Carotenoid and Pectin Content in Peels of Citrus Cultivated in Taiwan.” Food Chemistry
106 (1): 277–84. />Wilkins, Mark R, Wilbur W Widmer, Karel Grohmann, and Randall G Cameron. 2007.
“Hydrolysis of Grapefruit Peel Waste with Cellulase and Pectinase Enzymes” 98: 1596–
1601. />Wu, Ting, Yueqing Guan, and Jiannong Ye. 2007. “Determination of Flavonoids and
Ascorbic Acid in Grapefruit Peel and Juice by Capillary Electrophoresis with

Electrochemical
Detection.”
Food
Chemistry
100
(4):
1573–79.
/>Zhang, M., J. Tang, A. S. Mujumdar, and S. Wang. 2006. “Trends in Microwave-Related
Drying of Fruits and Vegetables.” Trends in Food Science and Technology 17 (10): 524–
34. />
42


PHỤ LỤC A – PHƯƠNG PHÁP PHÂN TÍCH

Tên

các

phụ

lục

thay

đổi

tùy

theo

đề

tài.


PHỤ LỤC B – KẾT QUẢ PHÂN TÍCH ANOVA