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ể có thể tạo sản phẩm chất lượng 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 (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 https://doi.org/10.1080/07373930903430611 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 (5): 451–56 https://doi.org/10.1106/4L77-UPTY-KEAQ-3TIV Bhattacharya, S K., A Bhattacharya, K Sairam, and S Ghosal 2000 “AnxiolyticAntidepressant Activity of Withania Somnifera Glycowithanolides: An Experimental Study.” Phytomedicine (6): 463–69 https://doi.org/10.1016/S0944-7113(00)80030-6 Characteristics, General 2011 “Freeze-Drying – Application in Food Processing and Biotechnology – A Review” 61 (3): 165–71 https://doi.org/10.2478/v10222-011-0017-5 Chiralt, A, P Fito, and Food Science 2003 “Food Science and Technology International Transport Mechanisms in Osmotic Dehydration :” https://doi.org/10.1177/108201303034757 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 https://doi.org/10.1016/j.jfoodeng.2004.05.055 Fito, Pedro 1994 Modelling of Vacuum Osmotic Dehydration of Food Journal of Food Engineering Vol 22 ELSEVIER SCIENCE LIMITED https://doi.org/10.1016/02608774(94)90037-X Gupta, V., K Kohli, P Ghaiye, and a Lather 2011 “Pharmacological Potential of Citrus Paradisi - An Overview.” International Journal of Phytotherapy Research (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 https://doi.org/10.1080/07373939208916413 Oboh, G., and A O Ademosun 2011 “Phenolic Extracts from Grapefruit Peels (Citrus 41 Paradisi) Inhibit Key Enzymes Linked with Type Diabetes and Hypertension.” Journal of Food Biochemistry 35 (6): 1703–9 https://doi.org/10.1111/j.1745-4514.2010.00495.x 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 https://doi.org/10.1016/j.foodchem.2005.06.017 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 https://doi.org/10.1016/j.ijbiomac.2010.09.012 Sablani, Shyam S 2006 “Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality.” Drying Technology 24 (2): 123–35 https://doi.org/10.1080/07373930600558904 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 https://doi.org/10.1016/j.foodchem.2007.05.086 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 https://doi.org/10.1016/j.biortech.2006.06.022 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 https://doi.org/10.1016/j.foodchem.2005.12.042 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 https://doi.org/10.1016/j.tifs.2006.04.011 42 PHỤ LỤC A – PHƯƠNG PHÁP PHÂN TÍCH Tên phụ lục thay đổi tùy theo đề tài PHỤ LỤC B – KẾT QUẢ PHÂN TÍCH ANOVA
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