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Drying Technology
An International Journal
Volume 33, 2015 - Issue 8
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Original Articles

The Loss of Aroma Components of the Fruit of Vangueria infausta L. (African Medlar) After Convective Drying

Rui T. RaiceDepartment of Chemistry, Eduardo Mondlane University, Maputo, Mozambique;Department of Food Technology Engineering and Nutrition, Lund University, Lund, SwedenCorrespondence[email protected]
,
Eulália ChiauDepartment of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden;Chemical Engineering Department, Eduardo Mondlane University, Maputo, Mozambique
,
Ingegerd SjoholmDepartment of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden
&
Bjorn BergenstahlDepartment of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden
Pages 887-895 | Published online: 11 May 2015

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Read on this site (3)

Natali López Mejía, Nelly Bibiana Morales Posada & Aycardo Emilio Robayo Rodríguez. (2023) Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia. Journal of Culinary Science & Technology 21:5, pages 702-718.
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Barbara Sturm, Sharvari Raut, Solomon Kofi Chikpah, John Ndisya, Oliver Hensel, Albert Esper & Joseph Kudadam Korese. (2023) Increase of nutritional security in Sub-Saharan Africa through the production of dried products from underutilized crops. Drying Technology 41:2, pages 322-334.
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Viplav Hari Pise, Shivanand S. Shirkole & Bhaskar N. Thorat. (2022) Visualization of oil cells and preservation during drying of betel leaf (piper betel) using hot-stage microscopy. Drying Technology 40:12, pages 2494-2509.
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Articles from other publishers (1)

Ola Lasekan, Norhashila Hashim & Adeseye Lasekan. (2022) Flavour chemistry of dehydrated exotic fruits. International Food Research Journal 29:6, pages 1256-1269.
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