Evaluation of drying temperature and storage time on the water content, aroma and taste of lemon pepper (Zanthoxylum acanthopodium DC.) powder

Erika Pardede; Ferlando J. Simanungkalit; Johan B. Manik

doi:10.1051/e3sconf/202133201005

All issues

Volume 332 (2021)

E3S Web Conf., 332 (2021) 01005

References

Open Access

Issue		E3S Web Conf. Volume 332, 2021 International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)


Article Number		01005
Number of page(s)		7
Section		Food Process and Technology
DOI		https://doi.org/10.1051/e3sconf/202133201005
Published online		13 December 2021

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[1] G. Thamkaew, I. Sjöholm and F. G. Galindo, Critical Reviews in Food Science and Nutrition 61(11): 1763-1786 (2021), DOI: 10.1080/10408398.2020.1765309 [Google Scholar]

[2] W. Dhifi, S. Bellili, S. Jazi, N. Bahloul, W. Mnif. Medicines 3 (25): 1-16. (2016) DOI: 10.3390/medicines3040025 [Google Scholar]

[3] M. Moektiwardoyo, M. Muchtaridi, and E. Halimah. Int. Jour. of Pharmacy and Pharmaceutical Sci. 6 (2): 547-555 (2014) [Google Scholar]

[4] A. Calín-Sánchez, L. Lipan, M. Cano-Lamadrid, A. Kharaghani, K. Masztalerz, A. Carbonell-Barrachina and A. Figiel. Foods 9: 1-27. (2020) DOI: 10.3390/foods9091261. DOI:10.3390/foods9091261 [Google Scholar]

[5] R. Prusinowska and K. Śmigielski. Nauki Inżynierskie I Technologie: Engineering sciences and technologies 17(2): 51-62 (2015) DOI: 10.15611/nit.2015.2.05 [Google Scholar]

[6] B. G. Silva, A. M. F. Fileti, M. A. Foglio, P. T. V. Rosa, O. P. Taranto. Journal of Food Quality Vol. 2017:1-12. (2017) DOI: 10.1155/2017/3152797 [Google Scholar]

[7] N. A. Razak, A. R. Razak, A. Shaari, N. Felixanak, S. Simbas, S. Abdullah. Int. Jour. of Agric. Innov. and Res. 2(6):2319-1473 (2014) [Google Scholar]

[8] M. Beigi, M. Torki-Harchegani, and A. G. Pirbalouti. International Journal of Food Properties 21(1): 267-276 (2018). DOI: 10.1080/10942912.2018.1453839. [Google Scholar]

[9] T. Antal, A. Figiel, B. Kerekes, L. Sikolya. Drying Technology 29:1836-1844. (2011) DOI: 10.1080/07373937.2011.606519. [Google Scholar]

[10] C. F. Lisboa, E. de Castro Melo and S. M. L. Donzoles. Biomed Jour. of Sci. & Tech. Res. 4 (4): 4093-4095 (2018). DOI: 10.26717/BJSTR.2018.04.0001097. [Google Scholar]

[11] M. Ebadi, F. Sefidkon, M. Azizi, N. Ahmadi. Food Science & Nutrition. 2017 (5): 588-595 (2016). DOI: 10.1002/fsn3.434. [Google Scholar]

[12] V. Rowshan, A. Bahmanzadegan, M. Saharkhiz, Mohammad. Crops and Products. 49 (2013): 97–101. (2013). DOI: 10.1016/j.indcrop.2013.04.029. [Google Scholar]

[13] BSN (Badan Standar Nasional). 1995. SNI 01-3716-1995 Lada Hitam Bubuk. Badan Standardisasi Indonesia. [Google Scholar]

[14] F. I. R. Napitupulu, C. H. Wijaya, Sulistiyani, E. Pangdimurti, C. Akyla, L. A. Yakhin and S. Indriyani. J. Eng. Technol. Sci. 52(3):399-412 (2020) [Google Scholar]

[15] S. Mohtashani, M. Balabar, L. Tabrizi, A. Ghani, Rowshan, V. and M. Shokrpour. Food Sci. Nutr. 2021:1-12 (2021) (Open access) DOI: 10.1002/fsn3.2451 [Google Scholar]

[16] M. Chaliha, A. Cusack, M. Currie, Y. Sultanbawa, and H. Smyth. J. Agric. Food Chem. 24(61): 5738–5745 (2013). DOI: 10.1021/jf400845t [Google Scholar]